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.
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.
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!
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