Hojicha Gold is a delicate tea, made by roasting spring Sencha tea leaves. It is exquisite in color and aromatic in fragrance, with a gently roasted buttery sunflower taste. Its mellow elegance makes it a perfect meal accompaniment. It is low in caffeine and therefore also an enchanting evening tea.
| Taste: | Umami |
| Body: | Medium |
| Texture: | Rounded |
| Length: | Medium |
| Harvest: | May |
| Tea Cultivar: | Mixed |
| Origin: | Wazuka |
| Cultivation: | Unshaded |
| Processing: | Lightly Steamed, Rolled, Dried, Roasted |
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 […]
Hello everyone, Alix here (AM #6) ! In this blog I am writing about my experience of my last quarter at Obubu, which seems a bit surreal after such an amazing and intense year. Winter is the most quiet period in terms of activities at Obubu since there is little to no farming and tourism […]
As the first signs of winter creep into the valley, the landscape slowly transforms into a serene tapestry of soft whites and deep greens. Wazuka takes on a quiet beauty during this time and this winter has been no different. The mist rolls through the hills, tea bushes are dusted with frost and mountains are […]
Once upon a time, there lived three little seeds. There was a tea seed, a milk seed, and a tapioca seed. Each was sent down from the Empriese himself. The seeds were sent out to travel the world and find the best place to put down roots. With that order, they each departed ways and […]
As the golden colors of autumn spread across the Japanese countryside, there’s a special kind of magic that happens here at Obubu in the fall. This season marks a time of both reflection and preparation. It’s a period of transition—where the heat of summer slowly gives way to the crisp, cool air of autumn. With things beginning […]
After the spring harvest, we had a bit of a downtime from extensive fieldwork like harvesting. Soon after, we switched to farming mode again to prepare for summer harvest and also had the chance to do some deep cut trimming in our somada field, where we harvest our kabuse sencha. Usually, tea bushes get a […]
An Overview of the Commodity and its Trade in Japan from 538 AD to 2024 AD Jack A. Ryan Obubu Intern #180 Foreword About the Author and Introduction This work is a brief primer which focuses on the commodity and trade history of tea in Japan. The impetus for the writing of this document stemmed […]
Hello, Pau here, I arrived on September 2023 at Obubu as an Assistant Manager together with Sarah. A year has gone so fast, and it is time to wrap up my experience. Following the steps of Justin and Jean, who were my senpai when I arrived here I will try to explain how I got […]
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 […]
USA Intern #169 Ichi go ichi e (一期一会). It is the proverb we use to start our tea tours at Obubu and one of the first proverbs people learn in any Japanese class. It roughly translates as “one lifetime, one encounter”, and it is used to remind people that every moment and encounter in life […]
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, […]
Intern #156 Maren shares a recipe for carrot cupcakes with genmaicha frosting, featuring Obubu’s genmaicha cooking powder
Name and intern number: #153 Symphony Chan Place of origin: Hong Kong Age: 21 (Recent) favourite Japanese teas: Sencha (Koushun cultivar) Awa-bancha ya or nah: Hmm… Instagram: sym_hitoritabi Kabuse tea in the making! With the harvesting machine on my shoulder and shading material on my back Before Obubu–Just a tea leaf I am your stereotypical […]
Intern #150 Yena concludes her tea and food pairing blog post series with a delicious mugwort pound cake recipe
In part 2 of this food and tea pairing series, Yena shares her yuzu olive oil cake recipe and some tea pairing suggestions.
As someone who picked up ceramics as a hobby over the last two years during the pandemic, I was enamoured by Japan’s long pottery history and the relationship between tea and pottery. I decided to interview the ceramic craftsmen who built some of the chawans (matcha bowls) that Obubu uses for tea tours and carries […]
Hachijyu Hachiya symbolizes the 88 nights of spring and marks the beginning of the spring tea harvest, also known as Shincha. While the date fell officially on May 2nd, this year’s harvest came early — on April 26, to be exact. In fact, it was the earliest that Akky-san had ever harvested in his entire […]
Hi! Hello everyone!! How are you doing!? Hello, my name is Akky! Today, We would like to share with you how to brew Obukucha . And today we have a special guest. You haven’t heard of him yet! It’s Mr. Sato! Mr. Sato is from Fukushima Prefecture. He is here in Wazuka to […]
To make the most of DHL’s 2KG shipping allowance we have put together a bundle with DHL shipping in mind to be able to make the shipping more economically friendly by creating different bundles!
For all you roasted tea lovers out there, we have the whole collection of Obubu’s roasted teas!
In this Tea Sample Bundle we have:
What to do when it’s raining outside and you have free time ? Baking of course ! Today’s treat : matcha ganache tart ! This was a first trial, and finding the balance between sweetness and the subtle bitterness of matcha was quite a challenge. Got this idea one morning while talking with Hiroe, Akky-san’s […]
A very rare and natural Japanese white tea composed of Spring shoots that froze and thawed overnight.
Its beautiful bright golden liquor reveals delicate malty notes with a light earthy undertone reminiscent of cooked vegetables.
At the same time, its slight saltiness and hints of citrus make this tea very refreshing.
| Taste: | Medium |
| Body: | Light |
| Texture: | Sharp |
| Length: | Medium |
| Harvest: | May |
| Tea Cultivar: | Yabukita |
| Origin: | Wazuka |
| Cultivation: | Unshaded |
| Processing: | Withered, Sun Dried |
Hello everyone~! It’s early March. In winter, when tea farming calms down a little, what are Obubu doing? Todays blog will be an exciting one! Obubu original tote bag is finally completed! ! This tote bag project is led by Marie of Obubu staff. The design, of course, the choice of tote bag fabric, the […]
Sweet Sakura Tea Marie Sweet cherry tea is also available this year! What is Obubu Tea? Obubu Intern Raw Tea Sample Sakuracha This year, Obubu is preparing sweet cherry tea for spring! In Japan, cherry tea pickled with salt and plum vinegar is common and the most drunk, but for a few […]
10 years have passed since Obubu tea farms started the tea club membership system and supported by tea club members! It has been 10 years since we started our Tea Club Community and we are planning various new additions to renew the tea club membership system for the next 10 years! Totaling 35 countries! What […]
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