As the golden colors of autumn spread across the Japanese countryside, there’s a special kind of magic that happens here at Obubu in the fall. This season marks a time of both reflection and preparation. It’s a period of transition—where the heat of summer slowly gives way to the crisp, cool air of autumn. With things beginning to slow down in preparation for winter, the Assistant Managers decided to plan a trip to attend the annual Awabancha festival in Kamikatsu on the island of Shikoku.
Awabancha is one of my favorite teas – fruity and a bit sour, it’s a post-fermented tea from the Tokushima prefecture. This tea dates back to the ninth century and is mainly produced in the mountain villages around the towns of Naka and Kamikatsu. Depending on where it is produced it is also known as “Aioi Bancha,” “Kamikatsu Bancha” and “Jidencha”. To make Awabancha, the leaves are fermented using a bacteria that ferments without oxygen. This process is also known as lactic acid fermentation. It’s a rigorous process that requires a lot of time and dedication, adding to the complexity of the flavors.
View of the mountains in Kamikatsu.
Excited to meet new people and explore the world of fermented tea, our team of assistant managers (led by staff member Pau) set off towards Tokushima where we would be staying for the next few days. Upon arriving at the festival we were immediately greeted by a warm and welcoming staff who gave us tea cups so that we could try the many different kinds of Awabancha. The event was held at the Kamikatsu Zero Waste Center, a beautiful building made of recycled wood and glass that specializes in recycling and reducing community waste. There were many stalls offering samples of tea as well as locally made sweets and snacks. We talked with the local farmers there – asking questions, sharing stories, and talking about the many challenges of harvesting and processing tea. Overall it was a wonderful experience and a great opportunity to learn more about tea from other areas of Japan.
Assistant manager Katrina (#8) and staff members George and Pau at the festival.
Afterwards, we set off back to Tokushima but along the way we stopped off for a few adventures. First on the list was a trip to the Amagoi Waterfalls. The area is famous for its natural beauty and tranquil atmosphere, perfect for a peaceful morning hike. After hiking to the top, we had a lovely tea tasting session led by our assistant manager Katrina. The roar of the water combined with the calm sounds of the forest served as a reminder of how important it is to be present in these moments.
Tea break near Amagoi Falls with assistant managers Katrina (#8), Marcello (#7), Mac (#5) and Alix (#6).
Next we visited the Ryozen-ji Temple, located in the beautiful hills of Naruto. This is the first temple on the Shikoku Pilgrimage, a historic route that connects 88 temples across the island. This pilgrimage, which follows the footsteps of the Buddhist monk Kōbō Daishi, attracts thousands of spiritual seekers each year. Stepping into Ryozen-ji feels like stepping into another era—a time for quiet contemplation, simple beauty, and reverence for nature.
Ryozen-ji and it’s many beautiful lanterns.
After leaving Ryozen-ji we headed out to our next stop, the Naruto Whirlpools. Located in the Naruto Strait, between Awaji Island and Shikoku, these whirlpools are one of the most impressive tidal phenomena in the world. The Naruto Whirlpools occur because of the strong tidal currents that flow through the narrow strait, where water moves from the Pacific Ocean to the Seto Inland Sea. Depending on the tides and weather conditions, the whirlpools can reach up to 20 meters in diameter.
View of the sunset and whirlpools from the Onaruto Bridge.
We happened to arrive right at sunset which made for a really beautiful experience. As we watched the sun set over the ocean I was reminded of how grateful I am to be a part of such a special community of people. From the excitement of the tea festival to the peaceful moments of reflection at our stops along the way home, the weekend was a perfect blend of culture, nature, and connection.
– Mac (Assistant Manager #5)
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