Hiiiiiiiiii, I am Jean and I’ve been an Assistant Manager at Kyoto Obubu Tea Farms starting from April 2023. As the Assistant Manager position is for one year, I am now finishing my time here. I had a blast at Obubu and I can’t help but share about what the year has been like. However, […]
Palagiano, Italy Intern #146 https://onepurplemagpie.wordpress.com/ Instagram: @sarah.mazza and @one_purple_magpie I have been drinking tea since my childhood, since my grandmother made tea for my family when we visited her, because my mother did not enjoy espresso, more commonly offered to guests in my hometown in Southern Italy. To be honest, more than tea, at the […]
Intern #130 (May, 2022~Jul, 2022), Assistant Manager #1 (Sep, 2022~Sep, 2023) Instagram: @wzc0030 Hello everyone! My name’s Justin and I guess I’m an assistant manager #1. I’m a previous intern #130 and became an A.M after finishing my internship. Before Obubu I’m a pervious intern number #130. I did my internship from may last year. […]
Soft cheeses, with their delicate textures and buttery flavors, call for equally refined tea pairings that enhance their richness without overwhelming their subtlety. Let’s explore the perfect infusions to complement these melt-in-your-mouth delights. Rocamadour PDO & Kabuse Sencha Small but mighty, Rocamadour is a soft cheese from the Southwest of France. It is made from […]
Cooked pressed cheeses, like Comté and Gruyère, develop deep, caramelized flavors through careful aging, making them an exciting partner for a well-chosen tea. Let’s dive into the best pairings to enhance their savory-sweet complexity. Abondance & Natural Okumidori Matcha Why not swap out your wagashi for (w)Abondance ? This pressed paste cow’s raw milk cheese is […]
Known for its pungent aroma and tangy bite, blue cheese can be an intimidating yet rewarding choice for tea pairings. The right brew can balance its intensity, mellow its saltiness, and highlight its complex flavors, let’s find out how! Bleu des Causses PDO & Natural Sakura Sencha As its name suggests, Bleu des Causses is […]
When you think of cheese, you probably think of wine and bread as good foods to pair it with. While these are, of course, great options, one of the products that pairs surprisingly well with cheese is tea ! There are many ways to pair tea and cheese but here are some of my personal favourite […]
Intern #185 Clover Tan When deciding on my project, I was inspired to combine Japanese tea with Christmas desserts, a pairing not often associated with the holiday season. I thought this unique twist could add to the festive vibe and offer a fresh way to enjoy the holiday spirit. I’ve always believed that taste has […]
Before Obubu I was living in New York City. I found myself juggling multiple jobs—a combination of roles in service and hospitality along with work rooted in my studies of anthropology and environmental studies. After spending a bit too much time in the back of a tiny Manhattan kitchen as a sushi apprentice, I realized […]
Photography, in all its forms, has been a lifelong passion of mine. From the tactile experience of darkroom work to the precision of digital imaging, each method offers a unique view of the world, reflecting vision in different ways. You’re probably wondering what a tea farm has to do with this type of art? Surprisingly, […]
-My long visit at Obubu- I’ve been at Obubu for just about two weeks – gone too fast – my experience of Obubu has been one similar to the anthropologist conducting participant observation, where each day brings new experiences and realisations, grateful to be allowed into a community and have the chance to take part […]
Tea is one of the cornerstones of Japanese culture (and history). Perhaps the most well-known of these are the Japanese green teas: sencha (煎茶) and matcha (抹茶). Matcha especially has seen a global meteoric rise in fame in recent years as matcha lattes, smoothies, and various sweet treats. Did you know that Japan produces other […]
Croatia Intern #167 Before Obubu As my final year of Food Technology bachelor at The University of Zagreb approached, I knew that I wanted to get experience in food processing, but wasn’t quite sure where yet. I am usually a religious coffee drinker and that is why I started to look for coffee companies to […]
Gabrielle McCabe, United States of America Intern #161 Instagram: @intheeyesofg Before Obubu Before I came to Obubu, I was working the same job for the past 4 ½ years and was feeling extremely burnt out and uninspired from it. I remember I was lying in bed one night, and I had what I call a […]
Intern #156 Maren explores some common tea words and shares the stories behind some of Obubu’s tea names
Maren Fichter, Germany-USA-UKIntern #156 Before Obubu Tea has been part of my life for a long time – my dad used to work in China, and he’s been bringing back teas for the family to try since I was young. I always loved having a big pot of tea in the mornings, but at some […]
Itsaya Gérard France Intern #151 Instagram: itsaya.grd Email: itsaya.grd@gmail.com WHY OBUBU I knew Obubu thanks to Jean, an assistant manager, I met him at Palais des Thés, as a previous employee, and we talked a lot about tea. Because I used to write Japanese everywhere, even in the shop, we talked about my passion for […]
“If today we can enjoy Obubu as it is, it is thanks to all the work of those interns who arrived before”. The words of George got stuck in my mind, as the car embarked on the steep climb across the fields. It was my second day at Obubu Tea Farm, and together with my […]
Obubu’s Japanese Tea Internship Kyoto Obubu Tea Farms is an agricultural social enterprise. We want to use our tea to contribute to society and spread our passion for tea around the world. We are looking for passionate individuals who love tea and wish to improve their knowledge and understanding of Japanese tea and culture. Our […]
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