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 |
September – November 2025 September In September, the crowns of the rice fields around Wazuka began to turn gold, and new autumn leaves brightened the tea fields with pale yellow. Towards the beginning of the month, we finished AME and began to focus more on our personal projects. At the same time, we also had […]
How to use this guide You may follow the story chronologically, from its roots to its buds, or choose your Brewer from the menu to unroll their scroll. At any point, you may change your Brewer, or linger for the 2nd brew, a deeper infusion from the same lives. The guide also carries a Google […]
I’d always heard the legends about winter being the “quiet season” for tea farmers—when tea bushes lie dormant and the fields, along with the tea tours, rest under the chill of the colder months. Well… my winter turned out to be anything but quiet. It was still very much genki—lively, bustling, and packed with exciting activities. In fact, I might even say it felt busier than autumn, thanks to all the tea-related shenanigans we dove into.
Hello everyone! My name is Garance (Gahonceee) and I am intern #199 here at Obubu. Spring batch from April to July :) If you ask anyone here at Obubu, I hate dates. I do not like making plans in advance, I don’t like planning in general. Specific times or any future commitment make me anxious. […]
Alexandra #193GermanyInstagram: @xalexty With this post, I want to share a little bit about my sourdough journey here at Obubu and also, I want to share with you three recipes that I invented during my time here. Since the day I baked my first sourdough loaf in my life, something changed. I didn’t just fall […]
Hi! My name is Mia, and I’m Assistant Manager #9 at Obubu! Welcome to the first chapter of my blog series about my time here. My interest in tea stems from time spent enjoying tea with my family. This interest grew as I explored tea through art, incorporating it physically and thematically into my work […]
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 […]