February 2026 updates

Happy belated calendar New Year, and I hope everyone had a good Chinese New Year as well. CNY is always a busy time in Singapore, so I hope you managed to get some rest, enjoy good food, and share tea with people close to you.

As we move into February, I wanted to share a quick update on what’s happening at Tealife.

Sencha Umejirushi
This is a high-quality Sencha from Kyoto (Uji). It has a clear umami presence with a gentle sweetness that I personally really enjoy. 

Just to try something new, I've created a video introducing the Sencha Umejirushi. I've added a bit more info and context, along with how to brew this tea. Do take a look if you have a moment!

Premium Kaga-Bou Houjicha (for Sakura members)
This Houjicha comes from Ishikawa Prefecture, an area not widely known for tea production. However, Kaga-Bou Houjicha is a great example of how regional innovation can produce something special. It’s roasted using the stems, resulting in a deeply aromatic, warming tea that’s easy to drink any time of the day.

As always, these teas tend to run out of the Japanese Tea Travelers Tea quickly. In the event that we run out, we will replace it with a different one.

Teabag Series by Marukyu Koyamaen

I usually don’t carry teabags, and there’s a clear reason for that.

Traditional teabags are generally terrible at steeping tea, especially Japanese tea, where the leaves need space to open up properly. The result is often ver weak.

Plastic pyramid-style teabags do perform better, but they come with another issue. They can release millions of microplastics and nanoplastics into the tea, which is something I find quite concerning from a health perspective. That’s why I’ve avoided teabags altogether until now.

These teabags from Marukyu Koyamaen are different. They are plant-based, allow the leaves to steep properly, and avoid the plastic issue altogether. They offer convenience without sacrificing tea quality or peace of mind, which is why I decided to introduce them. If you’ve been looking for a practical option that still respects how Japanese tea should be brewed, these are worth trying.

Obuku-cha (New Year Tea) by Marukyu Koyamaen

 Sen Matcha back in stock!

I’ve recently started posting more videos on YouTube, where I share simple, honest explanations about Japanese tea. This includes how it’s made, how to choose quality tea, and why certain teas taste the way they do.

If you enjoy the “Behind the Leaves” style of content, the videos are a more in-depth extension of that.

Here are a few!

Finally, thank you for your continued support of Tealife.

Whether you’ve been with us for years or joined recently, I really appreciate the trust you place in us to curate and share good Japanese tea.

Wishing you a prosperous new year!

Yuki