Tea Field Renewal in Wazuka
Over the past years, my understanding of tea has gradually shifted from seeing it as a finished product to recognizing […]
Assistant Manager Blog by Ambre : New beginnings
February – April 2026 It’s time to write our first blog of the year as part of the Assistant Manager
April Tea News
It’s spring, and spring means tea season! This month we have seen the gradual transformation of Wazuka as one by one our tea fields wake up and start budding, with waves of neon green growth popping up across town…
From Tokyo to Wazuka: My One Week at a Japanese Tea Farm
One Week Volunteering at Obubu Tea Farm Day 1 I traveled from Tokyo to Kyoto by Shinkansen, then took the
March Tea News
Wazuka is waking up! Spring is around the corner now, sakura blossoms are blooming, and we’re starting to prepare for the spring harvest season. Relive March at Obubu…
Kukicha 茎茶
In recent years, matcha has taken center stage in the world of Japanese tea. And there’s no denying that the
tasting tea, a sensory journey
Tea tasting is an art form. We use our senses to observe a tea’s characteristics and notes and to differentiate
Get Your Obubu Stamp
For my intern project, I decided to make a hand-carved stamp. I thought it would be fun to have a
Kissaten Obubu: Building a Signature Drink
Hi, it’s Mariah, intern #211, and as I take a seat in my third cafe of the afternoon during a
Reflect with tea / お茶と一緒に考える 🍵
Kamusta, Kia ora and こんにちは！ I’m Stefanee, intern #214 of the Autumn batch. One of the things I love about
Summer Internship 2026
Hey hey!! Thinking about joining our team for a spring/summer or summer internship? Then you’re in the right place—we’ve got your
Kouyouka, the aroma of autumn leaves. Autumn white pressed tea.
Introduction Kouyouka — “the aroma of autumn leaves” — was born from my love for the tea fields of Wazuka.During
this weather is unbeLEAFable – AM autumn blog by Tran (#12)
Gone are the hot and sweltering days and in with the cooler weather. It’s nice to finally be able to
Winter is Coming (to Wazuka) – Nicole #10 Autumn/Winter Blog
And so we reach the end. As I am writing this, the sun is going down behind the mountains, casting
#10 – Nicole (AU/NZ)
Before One of the questions you get asked (a lot) here at Obubu is along the lines of “So what
November Tea News: Blue Forest Tea Garden (Aoimori) Bancha
This autumn, each autumn intern had the chance to harvest and process a batch of bancha from the Blue Forest Tea Garden
The “Happily Ever After” – Assistant Manager Blog by Marilena (AM #11)
Autumn has always been the most nostalgic season to me. As the days finally start to cool down and the
Assistant Manager Blog by Mia: Harvesting
September – November 2025 September In September, the crowns of the rice fields around Wazuka began to turn gold, and
2025 National Hand-Rolling Competition in Shizuoka
On the 13th of November 2025, the National Hand Rolling Competition was held in the city of Fujieda, Shizuoka Prefecture.
Interviewing Obubu Artisans
Intern project by #207 Andreas Fuji (Denmark) I will be speaking about my Obubu project, which was interviewing the four
Odds and Ends
Intern Project: Fixing and Repairing an Assortment of Areas Around the Farm My intern project evolved a bit from my
October Tea News: Temomi Wakoucha
If you’ve read our previous newsletters, you will know that Obubu interns who are here during a harvest season get to make their
Who am I: Matcha or Maccha?
The journey of Japanese tea terms into foreign languages is a fascinating example of cross-cultural exchange, with a fair share
From Leaf To Leaf: Papermaking out of Tea
A study on the possibiliteas to upcycle tea leaves in the process of paper making (Summer 2025) Hey there my dear
Spiritual Roots of Japanese Tea
How to use this guide You may follow the story chronologically, from its roots to its buds, or choose your