In this blog post I decided to make sodas with Wakoucha or Japanese Black Tea and Kyobancha. You can learn more about Wakoucha here in the Introduction to Wakoucha : Japanese Black tea blog. I noticed while looking at the different projects that past interns have made and was captivated by one called Iced Shiso […]
I was lucky that my grandparents served me both sencha (Japanese green tea) and wakoucha (Japanese black tea) every time I visited them in Japan. But as I grew up in New York, my encounters with these teas were reserved to their home for the most part, and the global popularity of the two types […]
For this blog I decided to make green tea or sencha soda as Japan is known for green tea. Blog post What’s in a Name? Part 1: Matcha, Tencha, and Sencha. It discusses the differences in all of these different teas and what I will be using as the main teas in this blog. With […]
After the Autumn harvest, and having had the chance to process the autumn moon tea and plenty of Bancha, we headed to the fields to do some trimming work. Trimming quickly became my favorite filed work activity, it is a bit more technical than harvesting or other activities. It requires a lot of attention to […]
Hello, to all those who love tea and also those who also happen to love soda. I am Jocelyn intern #176 at Obubu studying Biological Systems Engineering specializing in Food Engineering in university and while being here at Obubu I found a new love for tea and hope to share with you all a fun […]
First, some introductions and pleasantries Hi, this is Amanda, one of the interns at Obubu. Interning at Obubu has come with many surprises, one of which is learning that black tea is also produced in Japan. Japanese black tea or more commonly referred to as wakoucha has quickly become one of my favourite teas. I […]
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 […]
At Obubu, it is often said “Many things happen. Please enjoy”. If you are lucky enough to spend time here, you will understand what is meant by this. There are many moments of serenity within the chaos, and it’s important to note this chaos is quite benevolent. Obubu-san has doggedly refused to stop growing and […]
What is the difference between Abandoned tea and maintained tea? Why is there abandoned tea, and what does it take to maintain it? Hello! I’m Jordan, intern #172! Here’s why I am interested in abandoned vs. maintained tea fields. It all started on an Obubu tea tour, where I noticed some overgrown tea bushes, more […]
Hello, I am Kyle, a high school student from South Korea. During summer break, I volunteered at Obubu tea farm for a week (second week of July) to experience tea farming and learn more about tea. I luckily participated in a lot of exciting activities including weeding, harvesting, and tea processing. On my first day […]
Hey there fellow tea lovers, my name is Till, Intern number #175 and I am currently taking part in a 3-month internship at Kyoto Obubu Tea Farms, where I have the once in a lifetime chance to explore the ways and means of Japanese tea production, including plant care, harvesting, machine processing, as well as […]
After making the Hojicha White chocolate cheesecake we tasted 4 different teas to find the perfect pairing. Sencha of the Forest GlowWakouchaSencha of the WindKyobancha Here’s the results: Sencha of the Forest Glow A high grade, unshaded, spring tea with naturally sweet, umami taste. Undertones of orange and cinnamon can be detected. Harvested in May, […]
At first glance, handmade tea is very intimidating. In Wazuka, hand-picked and hand-rolled tea are the most expensive senchas in Japan. Because of its high price, only the masters are allowed to touch the tea during this process. Nevertheless, you can make your own handmade tea at Obubu, and it is actually quite simple. Whether […]
A natural phenomenon as spectacular as the sakura of springtime is the coming of the Japanese autumn leaves, or kôyô (紅葉). Japanese forests are transformed with bright red, orange, and yellow foliage, and the star-shaped leaves of the momiji or Japanese maple trees, are exceptionally breathtaking! Wagashi artisans incorporate these vibrant colours into their creations, […]
Hi! Hello! Intern #171, Patrick here! During the week at Obubu, we were busy either framming, leading tea tours, or leveling. On the weekends, all bets were off. We interns had easy access to some of the most amazing cities in Japan: Osaka, Nara, and Kyoto. If you were feeling extra spicy, you could make […]
Summer in Japan can be intense, to say the least. The high temperatures and harsh humidity are brutal. Nonetheless, we still want to eat wagashi, of course! So here’s my little guide to enjoying Japanese sweets in the summertime. Summer calls for sweets that bring cooling images to mind. Summer wagashi tend to be lighter […]
Wagashi (和菓子) are traditional Japanese sweets that are typically paired with matcha. There are various types of Wagashi, distinguished by their shapes, ingredients, and preparation methods. Some popular examples include Namagashi (生菓子), Daifuku (大福), and Dorayaki (どら焼き). During the Obubu wagashi-making class, Ishida-san taught us how to create Namagashi, which is commonly served during traditional […]
Hello, my name is Lana and I am intern #167. I came to Wazuka and Kyoto Obubu Tea Farms at the very end of the winter. Because of that, I was lucky enough to see the nature wake up and birds start singing. One of my co-interns mentioned that our Kukichas were named after the […]
You may or may not have had the pleasure of drinking a Hojicha Latte (if you haven’t, I highly recommend it!) And if you’re like me, and some of our other interns, you like to sweeten your latte slightly… Instead of using sugar, why not try making a simple syrup with Hojicha tea, instead next […]
In spring, Japan is steadily covered in a blanket of pink. From late March to early May, cherry blossoms decorate the landscapes of Japan as sakura trees burst into bloom across the country. As the sakura are only briefly in full bloom, they are celebrated for their beautiful reminder of impermanence and seasonal changes. In […]
Ah, the tale of the old signs The Wazuka rain may have been our ally in nurturing our tea crops, but when it came to our road signs, it left travellers squinting and scratching their heads. It was a bittersweet realisation for us at Obubu – while these road signs had served us faithfully for […]
As an avid tea drinker, and amateur baker, I knew I wanted to experiment with adding tea to my baking. Matcha baking is already very popular, but what about the other tea powders, beyond matcha? I began my tea baking journey with a Hojicha White Chocolate Cheesecake. I experimented with adding different amounts of Hojicha […]
Winter is a time when we need countless cups of hot tea. It goes without saying at this point that every cup of tea is an excellent time to eat a bit of wagashi as well. During winter, multiple occasions call for sweets, notably New Year celebrations, which are of great importance. Wagashi is also […]
Hi! I’m Mac :) My journey with Obubu Tea Farms began in 2015 when I was accepted as an intern to the Obubu Internship Program. This incredible program takes place in the heart of Japan’s beautiful countryside. It’s a place where the art of tea cultivation blends with centuries-old practices, and where every leaf represents […]
Hello, fellow tea lovers! My name is Kirstine, but I usually go by Kia when I find myself in Japan. I am a tea enthusiast, a Japanese studies student, and a die-hard wagashi lover from Denmark. I also have the great pleasure of being intern #165 at Obubu! For a while now, I have been […]
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