#193 Alexandra

Alexandra
Germany
Instagram: @xalexty

I’m Alex, and joining Obubu as an intern is just the beginning of a journey I’ve dreamed about for years.

Before Obubu…

I have been enjoying tea for a couple of years, but green and black tea have been the only ones I have really known. I had no idea just how deep the world of tea could go until I came to Obubu. It is like a whole new world that opened up right in front of me, full of flavors and aromas I had never noticed before. Each tea I have tasted here has its own personality and flavor profile, and now it is hard to say which one to call “my favorite”. 

Around this time last year, I took a holiday trip to Tokyo. It was one of those trips that changes something in you. I kind of felt in love with just everything and knew straight away, that I would be back soon. And I did. It got reality. 

17. March 2025. Exact one year later I landed at Kansai Airport in Osaka and headed straight to Wazuka. I looked so forward to my trip, I didn’t even doubt it for a second, just pure excitement that I felt. 

But this trip isn’t just about three months in Japan, it’s part of a much bigger journey. After my time here, I’ll be moving to Australia to start a brand new chapter. Knowing that made the days leading up to my departure from Germany even more emotional. Saying goodbye wasn’t easy. But deep inside, I knew I was following the path my heart truly desired.

Back home, I had earned a degree in hospitality. But when Covid hit, life took an unexpected turn and I found myself working for the Federal Agency of Agriculture and Food. I stayed for about three and a half years, but over time, a quiet feeling grew inside me: there was more I needed to see, more I wanted to experience. I realized I wasn’t truly following what brought me joy, and the weight of that realization made me reflect deeply.
Every day looked like the same and I kind of stick in a daily life, that doesn’t bring me much joy. Of course, everything was quite comfortable and easy, but I felt like I stopped growing and I couldn’t accept that feeling. At that point, I knew I had to break free from the life I was living. And once I made that decision, everything started to shift.

I was thinking about what to do with my life and which path to choose. I started to stop thinking about what others think about my career and started to focus on my personal interests. I like tea, I enjoy baking, I enjoy playing with ingredients and to create new flavor notes. So, I began to wonder: what happens if I just quit my job and shift my life in that direction in my vision. Step by step I was acting (and I still do) towards my goal. The idea grew stronger each day. And again, what if I fully committed to this vision? What if I quit my job and move towards the life I really wanted? Step by step, I started to act on that dream, and even now, I continue to move closer to it. I imagine myself living in Australia, working in a place where I can pour my creativity into my craft, surrounded by nature, sunshine, and positive energy. Just the thought of it fills me with hope and excitement, even if I was still back “home”. 

I began planning my journey and each passing day brought more excitement and less fear. All of sudden I wasn’t worried about anything anymore and my sadness started to disappear. Even if I was still back home in that situation, but knowing that something is going to change soon gave me hope and made me more excited than ever.

It took time and courage to make the leap, but sitting here now, writing these words, I feel so proud. I realize that I amcapable of building my own little world and that there are no real boundaries, only the ones I set myself.

Before coming to Obubu, I sold almost everything: my furniture, my clothes, my car. All the things I couldn’t carry with me. Everything I own now fits into what I brought with me to Japan. And honestly, it feels incredibly freeing.

… during Obubu …

Obubu was just the beginning. A step out of my comfort zone, and a journey of personal growth in so many ways. The time here showed me, that I am capable of more than I ever thought possible. It made me feel that whatever dream I have, it is within reach.

Through the experience here, I believe in myself much more than I did before. So, it is not only my extend knowledge about tea I earned, it is so much more. I can’t remember the last time I noticed so much growth in such a short period of time.

The first couple of days were a little tough, adjusting to a flood of new information, a completely different environment, and struggling with jet lag that kept me awake at night. It was overwhelming. But once I overcame the jet lag and finally got some real sleep, everything started to feel easier day by day. After about two weeks, I felt like I had nearly fully adapted to my new surroundings and routine.

I arrived in March during the beautiful spring season, and for me, it was the perfect timing. I got to experience the cold, stunning cherry blossoms and later on, the humid summer of Japan. The cherry blossoms are blooming everywhere, next to the street, lining the streets, filling the fields and brightening the city. Everywhere you can imagine. 

During my first “Akky Support” in the fields I got surprised by beautiful cherry blossom trees in the background. It felt like a dream. Trimming tea plants while being surrounded by beautiful pink trees. It made me again realizing that life is great. 

First time working with Akky made me realizing that he is literally what he is known for, a tea fairy.

Wazuka, 3. April 2025

On the first weekend of April, we went to Kyoto (Fushimi) and enjoyed a lovely walk along the river. The riverbanks were lined with blooming Sakura trees, creating a breathtaking view. Since we arrived quite early, we were lucky, there were hardly any tourists around, and we could enjoy the beauty almost entirely to ourselves.




Kyoto (Fushimi), 5. April 2025

On another weekend, we went on an excursion to a shelf-style shaded Tencha field. It was quite surprising to learn that they use dashi as a natural pesticide. Apparently, the dashi not only protects the plants but also enhances the umami flavor of the leaves. They prefer using shelf-style shading over direct covering because it allows the tea plants to grow more freely, spreading out in every direction.

Uji, 27. April 2025

They also introduced us to the Tencha factory, as well as to the Matcha factory. 
It was really fascinating to see how each farmer has their own approach and techniques. At the end we became to try four different kinds of tea. 

… and also, two different kinds of Matcha. Samidori and Asahi. 

Overall, every single day in Japan felt truly special. I learned so much about tea, far beyond anything I could have imagined before coming here. But what made the experience even more meaningful were the people I was surrounded with. I was lucky to be part of a diverse group of international interns, each bringing their own stories, cultures, and perspectives.

Some weekends, I chose to spend time by myself, exploring quietly or just soaking in the atmosphere of Japan at my own pace. Other weekends, I went on adventures with the other interns, discovering new places, trying local food, and making memories together. It was the perfect balance between enjoying peaceful, reflective me-time and the joy of sharing experiences. This combination made my time in Japan even richer and more meaningful.

Owase, 4. May 2025

Osaka, 12. May 2025

Wazuka, 17. May 2025

Emily and me experimented with a batch of shaded Yabukita leafs. We removed the stems and let the leafs wither for about two days, in the shade and in the sun. We spread them out in a wood tray and let them dry for about a week to fully remove the moisture content. 

I loved our little experiment, and how it turned out even more! 

Emily and me brewed some of our White Tea for the weekly intern meeting.

We interns deeply enjoyed going out for dinner after work and experiencing the diversity of japans kitchen. <3

I had an unforgettable evening with Emily, Ikuko and Michael (Owner of a local pizzeria in Wazuka). We introduced them to our sourdough baking and shared some time. She blessed us with her professional pizza baking skills and we provided our sourdough starter. It was such a cool and inspiring experience!

… after Obubu

To be honest I had a really good time here, but I am not too sad about leaving, because I know that there is an exciting time to come. As I already mentioned, I will continue my journey on that side of the world, about 7 hours south from Japan, Australia. And also now, I can’t imagine working without tea anymore, can’t imagine being not surrounded by the aroma of fresh brews. In Brisbane I am going to study hospitality management and patisserie, blending my passion for service and sweet creations. Beside that, I am also hoping to find a job in a cozy tea shop or café, where I can keep learning, brewing and sharing the joy of tea. I have always been interested in hospitality, that point didn’t change but now, surprisingly and somehow it should be with tea.

My next chapter is actually about more than just travel or education, it is about building a life around the things that fill me with joy. I can’t wait to see where it leads. – Alex #Intern193