Intern # 176
USA, Wisconsin
Instagram: @jocelyn_york.new
Before Obubu
Before I came to Obubu I was finishing my 4th year of university. I am studying Biological Systems Engineering specializing in Food Engineering. I have always had an interesting relationship with tea as I like it but tea in America is not consumed in the same way. It was normal to drink sweet tea which is normally black tea with sugar added. I started going to a tea shop in university and fell in love with the drink and would order different items off the menu whenever I had the chance.
Why Obubu
I really wanted to learn more about the intricacies of tea and its processing as I love learning about food processing. Back home I have a part-time job as a research assistant assisting in cheese and dairy research and find that process interesting when it comes to what all goes into making different dairy products. I wanted to learn more about food processing in a different field and thought to combine that with my love of tea and stumbled into Obubu when looking for internships in that field. I always enjoyed drinking tea and would frequent a tea shop in my university town as it was astonishing to me how different tea could be and why.
During Obubu
Ichi-go Ichi-e is a saying I learned that can mean once in a lifetime experience. This is what I thought about most while being at Obubu. I loved learning all about tea from how it is harvested to how it is processed and brewed. I did not know much about tea but I loved to drink it so to know what I know now will forever be cherished. I loved spending time with the interns and learning more about Japanese culture during my experience. I loved learning how tea is processed and was very excited when I got to process some tea of my own.
After Obubu
I will miss these days I have gotten to spend while I have been here at Obubu. After this I will go back to the United States and finish my undergrad degree in food engineering. I am very excited to share my love of tea with my friends and family when I get back.
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