Tea type
Food Green Blend
Ingredients
Not available
Flavors
Grass, Plum, Salt, Seaweed, Spinach, Sweet, Tart, Umami, Vegetal, Broth, Evergreen, Fruity, Marine, Pine, Savory, Thick
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
160 °F / 71 °C 1 min, 0 sec 8 g 8 oz / 240 ml

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  • “Happy New Year! My mom is currently visiting me, so we shared the pot of this as she was interested in trying Japanese tea. This obukucha is Obubu’s Sencha of the Wind, plus kelp knots, tiny dried...” Read full tasting note
    88

From Kyoto Obubu Tea Farms

Obukucha is a traditional tea drunk to celebrate the New Year, and is made from dried plums, konbu seaweed tied into a ribbon, and a dash of gold flakes for good fortune.

Obukucha includes:
8 Dried plums
8 Konbu seaweed ribbons
20 grams of Sencha of the Wind
Gold flakes for 8 cups

The dried plums represent long life, and the seaweed ribbons represent tying together (creating) relationships and happiness. Combined with gold flakes for good luck and the delicate Sencha of the Wind, this is how to celebrate the New Year Kyoto-style.

Instructions

1. Using a toothpick, separate out gold flakes to be used for the number of cups you plan to make

2. Prepare tea cups for yourself and family, and pour hot water into it (95-100ºC/203-212ºF). Let the water warm the cup for about 30 seconds, which also cools the water.

3. Place the 5g of tea leaves into your tea pot (there are 20g included, so that is 1/4 of the included tea leaves, also about 1 tablespoon)

4. Pour the water from the cups into the tea pot and steep the tea for 30-45 seconds.

5. While the tea is steeping, place a dried plum and a seaweed ribbon into each cup.

6. Pour the tea into each cup a little at a time to evenly distribute the tea.

7. Place gold flakes into each tea (yes, we do drink the gold flakes for good luck!)

8. And we are finished! Happy New Year!

About Kyoto Obubu Tea Farms View company

It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.

2 Tasting Notes

88
2547 tasting notes

Happy New Year!

My mom is currently visiting me, so we shared the pot of this as she was interested in trying Japanese tea. This obukucha is Obubu’s Sencha of the Wind, plus kelp knots, tiny dried umeboshi, and gold flakes. I left my plum and kelp in the cup through all three steeps, and then ate both at the end.

This was fun to try! I’ve had the Sencha of the Wind very recently, so I’m familiar with it. It has a mellow and smooth vegetal flavor with a nice umami note. The kelp here really accentuated that seaweed-like umami flavor, and the plum added a nice salty and tart fruity note. And the gold was pretty, of course!

What a fun and festive tea for the new year! And my mom loved it, too! ❤

https://www.instagram.com/p/CJhs8R9Am_7/

Flavors: Grass, Plum, Salt, Seaweed, Spinach, Sweet, Tart, Umami, Vegetal

Preparation
160 °F / 71 °C 1 min, 0 sec 5 g 6 OZ / 180 ML
Mastress Alita

Did it taste like powdered ume kombucha? I love that stuff, it was my go to for ramen broth… but the MSG-free one I was getting from Yunomi (MSG is one of my migraine triggers) is no longer on their website. I’ve been going through withdrawal ever since I used up my last can!

I also had Japanese tea today… a gyokuro!

Cameron B.

I’ve never had one of those, so can’t really say, but it was very subtle. Mostly it tasted like a sencha with an extra bit of seaweed-like umami and a hint of umeboshi.

I have a few gyokuro samples, but I’m thinking I might hold off on trying them for a bit. I’m afraid they’ll be wasted on me right now, hah! I guess that’s pretty silly of me. I hope you enjoyed yours!

Mastress Alita

I am not a huge fan of gyokuro, now having tried it… mostly, really seaweedy/umami flavors aren’t really my jam. However, I did find that it was mostly just that first steep that really made me squint. Subsequent steeps I was mostly okay with. It gave me tons of energy, way more than I get from drinking black tea! Still 12g left in my sample, so I can either find the time for 3 more gong fu sessions, or try splitting it into two cold brews… I’m thinking I’ll try the cold brew route as I rarely ever have the time to brew gong fu.

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