Before Obubu
Growing up in Japan, tea was just always there. Easily accessible by vending machine, basically interchangeable with water. I never really took a moment to intentionally sit with the tea to think about where it came from or the magic it held.
Just like Akkey-san and pretty much everyone at Obubu, my tea journey began with a single cup of tea (Liu Bao for me) when I stumbled into a small tea house called The Eternal Art in San Diego, California. What I discovered there wasn’t just tasty tea offered in a serene space. The owners, James and Cinthia, showed me that tea is a remarkable space holder and mediator of connection and conversation. Thoughtfully brewing a cup can give us a moment to put down the weight of the world and tune into the now. Since then I started brewing for myself as a personal practice, then sharing it with others through community tea circles in the park, monthly men’s circles, festival tea tents, and any other chance I could find. Tea offered me quiet moments to contemplate and reflect, and became the foundation of the spaces I held to cultivate connection with others.
I even met one of my closest friends, Doug (Intern #216), over a cup of tea at The Eternal Art. Little did we know that 3 years later we’d be making tea together at a farm in Japan.
The deeper I went with tea, the more curious I got. I kept coming back to one question: how do I fall more in love with tea and explore the magic it has to offer? A suggestion from a tea shop owner in New York to explore farm stays, combined with a hint of corporate burnout, led me to an answer that felt obvious. Go to the source and experience how tea is farmed, produced, and shared. One Google search led me to Obubu’s internship page, and everything about it felt perfect. It was in Japan, two hours from where I grew up. The hands on farming and processing experience, the educational program, tea lovers gathering from all around the world, away from all the noise in the peaceful countryside of Kyoto. It was exactly what I was looking for.
During Obubu
Three months felt short but also so long and so rich. I’m leaving Obubu with an expanded appreciation for tea, a fueled curiosity, love in my heart, and so much knowledge. The full farming days to long processing nights, the information dense tea tours, personal research projects, conversations with extremely knowledgeable people, and the JTB educational program taught me far more than I ever thought I’d learn about Japanese tea.
One month in, my curiosity got the better of me and I tried making tea in my room. It started on a farming day in early April when I was told I could take home the leaves we cut during trimming. With a small batch of very coarse winter leaves and basically zero idea of what I was doing, the obsession began. Over the course of my internship I processed more than ten teas of all kinds, pulling from online research and the knowledge of the staff and AMs. Those orignal trimmed leaves became a houji bancha I called Kyobancha-ish since I tried to mimic a kyobancha process I just learned about. From there I made multiple oolongs of various oxidation levels, white teas with different levels of care, Kamairicha, and three evolutions of Wakoucha black tea which I put the most research and effort into. Finally, I took everything I learned and challenged myself to process 10kg of tea leaves, that Doug and I got to harvest together with Katrina. Thank you Katrina, Pau, and Miwako-san for the tea leaves from Gorilla Field! I am most proud of the Kyobancha-ish that kicked the whole thing off, a silver needle white bud tea that developed beautiful silver hairs, and my intern Wakoucha, that I got to make alongside my fellow interns as part of the internship and share with guests during one of my tea tours. Creating tea satisfied my curiosity, desire to learn, and love for experimentation. It also enriched my connections with other tea making obsessed nerds around the farm as we pooled our learnings and supported eachother. But the feeling of sharing and enjoying handmade tea with friends exceeds all of it. It opened up an entirely new way I now enjoy tea.
I really hope I can get my hands on some fresh leaves soon…
My time at Obubu also rekindled my love for photography. The beautiful scenery, the unique processes, the joy and excitement for tea, all of it made me constantly want to reach for my camera. I noticed during this time that tea and photography feel connected to me. Both are about slowing down for a moment, paying close attention, and finding something worth sharing with others.
But out of it all, what sits deepest in my heart are the connections I made with the people at Obubu, the memories (and many cups of tea) I shared, and the inspiration I received from every single person. So many different countries, backgrounds, and approaches. Each person with their own unique story, their way of seeing the world, and their relationship to tea. And in a way, that spirit is woven into Obubu itself. When I arrived, I immediately noticed the traces of everyone who came before me, in the artwork on the merch and buses, the way tours and processes have been built, even the construction of the cafe and the rooms we stayed in. Obubu is a place slowly shaped over time by passionate people, and the people I shared this season with are the latest proof of that. And in my own small way I got to add to it too by extending the factory roof, building new rooms in one of the houses, leaving small feedback here and there, and hopefully inspiring a few to experiment making tea in their bedroom. Another reminder that tea has a way of bringing wonderful people together to share ideas and create something greater.
After Obubu
The internship brought real clarity to goals I’ve been circling for a while. It deepened my love of tea and my understanding of what draws me to it. It also helped me tune into what actually feels right in my life: working with my hands, building connections with people, and consistently creating something to share with others.
From here, I will return home to San Diego to continue my career in marketing for a little while. But the journey is not over. I’ve been inspired to travel and see how tea is grown and created in other parts of the world. I want to connect with more tea lovers and hear their stories. I want to sit and experience the different ways tea is shared and the culture behind it. And I want to capture it and share it all through photography. Then eventually, when the time feels right, I’d like to create a space with the help of other passionate tea lovers, just like Obubu was shaped, where people can gather around tea and art to connect with each other, the way I first did at The Eternal Art.
There is a quote that inspired me during a time of feeling lost and insignificant that pushed me to take the leap towards Obubu. I’d like to leave you with it in hopes that it inspires you too.
“Don’t ask what the world needs. Ask what makes you come alive, and go do it. Because what the world needs is people who have come alive.” – Howard Thurma
