Happy New Year to all our Tomotcha subscribers! As we step into 2025, the Year of the Snake, we hope it brings you health and happiness. In Japan, the snake symbolizes wisdom and the ability to reinvent oneself.

To mark this special occasion, we’ve selected a traditional New Year tea: Ōbukucha (大福茶). This tea has been enjoyed for centuries in Japan as a way to welcome good fortune and ward off misfortune for the year ahead. Our Obukucha this year is a Genmaicha (玄米茶) from Uji (宇治), in Kyoto Prefecture (京都府), a region known for its exceptional tea craftsmanship.

Genmaicha, a blend of green tea and roasted brown rice, is known for its nutty aroma and its mild taste. The roasted rice adds warmth and a comforting depth to the grassy notes of the green tea. This particular Genmaicha from Uji stands out for its refined flavor, embodying the expertise of Kyoto’s tea producers.

Phoenix Hall, Byōdō-in, Uji by Martin Falbisoner, licensed under CC BY-SA 4.0 (edited from the original).

The tradition of Obukucha dates back over a thousand years. The name translates to "good fortune tea," and it was originally served as a way to pray for health and prosperity in the coming year. While customs have changed, the sentiment remains the same: to gather with loved ones and share a simple but meaningful ritual of warmth and togetherness.

As you sip this month’s tea, we hope it brings a sense of renewal and peace, setting a harmonious tone for the year ahead. Whether you’re enjoying it alone or with family and friends, may each cup be a small moment of joy in your daily life.

Brewing Ōbukucha

The amount of tea leaves should be adapted according to the desired taste: it should be around 2 tablespoons (10 grams) of Ōbukucha for 240ml (8oz) of spring water. The infusion should last thirty seconds in boiling water. Up to 3 pots can be made using the same leaves!

Wishing you a bright and prosperous Year of the Snake!