Akemashite omedetō gozaimasu (明けましておめでとうございます), Happy New Year.

This month's selection is an organic Sencha (煎茶) from Shingū (新宮), in Ehime Prefecture (愛媛県). Grown in a narrow valley, it develops a fragrance that is known to be especially expressive. In the cup, it offers a balanced mix of sweetness, astringency, and a light bitterness, which makes it a good daily green tea.

Shingū (新宮) in Winter (FMVBIBLO – CC BY-SA 4.0) (cropped from original).

Sencha, Japan's Everyday Green Tea

Sencha is the most common style of Japanese green tea. After harvest, the leaves are typically steamed to stop oxidation, then rolled and dried. This keeps the color vivid and helps preserve the fresh, green aromas that many people associate with Japanese tea.

Because Sencha is made for regular drinking, it is also a good way to taste a place. Small changes in climate, altitude, and farming practices show up quickly in the cup. Some Sencha leans sweet and soft, others feel brighter and more brisk. This one aims for balance, with enough structure to feel refreshing, but not so much intensity that it becomes tiring over the day.

Tea Plantation – Photo by courtesy of the tea producer: Wakiseicha (脇製茶)

Shingū (Ehime) and Valley-Grown Tea

Ehime Prefecture is on Shikoku (四国), the smallest of Japan's main four islands. In narrow valleys, tea gardens can experience a mix of sun, shade, and cool air moving down from higher elevations. Those conditions can help develop aroma and keep the flavor focused.

When you brew this tea, pay attention to the first impression. Fragrance is often the first thing valley-grown teas show clearly: a fresh, green lift in the steam, then a clean finish that invites another sip. With slightly cooler water, you can emphasize sweetness and roundness. With a little more heat, you will bring out more bite and a drier, brisker edge.

Imabari Castle (今治城) in Ehime Prefecture (愛媛県) (Public Domain) (cropped from original).

2026 and the Year of the Horse

In Japan, the start of the year is often linked to the eto (干支), the 12-year zodiac cycle. 2026 is the Year of the Horse, uma (午). You will see horse motifs on nengajo (年賀状), New Year's greeting cards, and in small seasonal decorations.

In Chinese zodiac symbolism, the horse is often associated with energy, independence, and forward movement. It is a nice image for early January, a reminder to start small, keep going, and build momentum through simple daily habits. A cup of Sencha fits well here: clear, aromatic, and easy to make every day.

Wakiseicha's Sencha – Photo by courtesy of the tea producer

Brewing Sencha

Instructions:

• Tea leaves: 5g
• Water: 160ml
• Temperature: 70°C
• Steeping time: 60 seconds

If you prefer a softer cup, use slightly cooler water or shorten the steep by 10 to 15 seconds. For a brighter, more brisk cup, increase the temperature a little. You can usually reinfuse the same leaves two or three times. Keep later steeps shorter, and use slightly warmer water.

Enjoy!