# 185 Clover Tan (Singapore)

Clover Tan 

Singapore

Intern # 185

Instagram: @cloverhttan

Before Obubu

I’m in love with Japan. I was living in Osaka for 2 years, as an Assistant Language Teacher. My time in Japan has given me plenty of opportunities to travel around this amazing country. Among the abundant wonders the country has to offer, what caught my heart was the beauty of Inaka (Japanese countryside). Mountains and rice fields, rivers and traditional houses, the warm smiles and “Ohayo gozaimasu” of lovely ojisans and obachans, I began dreaming about living in such a place. 

I recall my previous farming experience as a WWOOF (Willing Workers on Organic Farms) volunteer back in 2018. I was working at some fruit orchids and small farms in the countryside, under the care of friendly Japanese hosts. Those fond memories came to mind and I started looking for the next opportunity. 

Why Obubu

While searching online for tea ceremonies and workshops in Kyoto, I stumbled upon Obubu’s website and discovered their Internship program. Instantly, the idea of becoming an intern here sparked my excitement, and I began planning my application. It felt like the perfect blend of my love for the Japanese countryside, my passion for farming, and my deep interest in tea.

During Obubu

Adapting to the new environment felt surprisingly easy at first. Everyone here is always full of energy and warmth, ready to welcome all interns with open hearts! The welcome party on the first day was my first experience of the level of “genkiness” and enthusiasm within the group. At that moment, I knew these three months would be an exciting journey.

However, through the training and daily conversations with my co-interns and senpais, I quickly realized how little I knew about tea. I began to feel a bit awkward and eager to learn more, hoping to gain confidence in my brewing skills. Nevertheless, I received lots of encouragement from everyone here, especially Hiro-san, who always encouraged me to explore every aspect of tea-making, embrace mistakes, and enjoy the learning process.

Little by little, I realized I was making sense when speaking during tea tours, even without looking at the script. I was able to answer guests’ questions with the new tea knowledge I had gained. I also gradually gained confidence in other tasks, including farming with Akky-san (even though I still don’t quite understand his hand gestures very well). I will never forget the stunning view when I first visited Tenku, one of the highest tea fields in Wazuka. The rolling clouds in the bright blue sky and the expansive view of Wazuka Town were breathtaking. Although the slopes are steep and uneven, making it challenging and exhausting to carry heavy bags of tea, nothing beats the moment of lying your tired body atop the pile of tea bags on the truck.

Although I came to Obubu with the expectation of spending most of my time in the field, farming, I have found there are so many other aspects of tea that I have come to enjoy learning. It turned out that the Interns’ black tea making project is my favorite experience here. Given the unfavorable condition of rougher tea leaves, and the dry cold air in December, our black tea making adventure has faced many challenges. To prepare and counter that, my co-intern (Vincent) and I started small-batch experimenting 2 weeks ahead of our actual black tea making adventure. It was those nights of binge-watching tea processing videos on Youtube that sparked my interest in learning more. Although in the end, only Alayna succeeded in making Japanese black tea, while Vincent and I made some interesting Oolong, I’m still happy with the results and the entire learning experience. 

I have also realized that making tea is like making bread or friendships—it responds and reacts to what you put in. Sometimes, we may not fully comprehend the situation, but the gaps in understanding always present opportunities for learning and growth.

During my time at Obubu, I also had the chance to bake and cook a lot for my co-interns and the team. I loved experimenting with seasonal treats infused with complementing tea flavors— wakoucha apple pie, vegan matcha tofu cheesecake, houjicha pepper cookies, and more. Thank you to everyone who enjoyed my baking and generously shared your kind compliments. Those sweet words truly boosted my confidence and inspired me to explore my long-time hobby even further. I even dedicated my intern project to Christmas baking with Obubu tea. Check out my creations in this blog post!

After Obubu

I want to continue exploring the world of tea, including traveling to China to learn more about the history and processing of Chinese tea, while further developing my passion for baking with tea. I’m excited to combine my love for baking, appreciation for seasonal beauty, travel experiences in Japan, and my knowledge of Japanese tea into my next project. When I return home to Singapore, I plan to create Japanese nature-themed pastries, incorporating Japanese tea and seasonal fruits. Through these creations, I hope to inspire people to appreciate the beauty of nature and to find joy in the small moments of their daily lives.

Till again!

With love,

Clover