Intern Tea Potato here with even more water experiments! The Waters The two waters we’ll be experimenting with this week are Crystal Geyser and Onsen Sui 99. Crystal Geyser comes from the United States of America. There are several different springs from where the water is sourced, so it’s important to check the bottle […]
Japanese sweets and tea are often served together. The connection between Obubu Tea Farms and Midoriya’s Toshimasa-san also runs deep. He often brings us delicious mochi to eat while we drink tea together. That’s why our intern’s have given him the endearing nickname “Mochiman”! Recently, we were able to speak with him about tea, sweets, […]
During this hour long course we will look at the different kinds of Japanese Tea and where in Japan they come from! Brief Introduction History of Tea in Japan An Introduction to many types of Japanese Teas Brewing 2 Rare Japanese Teas – brew with us! Q and A session 「令和2年度第3次補正事業再構築補助金により作成」
During this hour long course we will start with an introduction to Aracha and its place in the Japanese Tea world. Aracha Defined History of Aracha Aracha Today – How it’s made from farm to cup Brewing 2 Types of Aracha – brew with us! Q and A session 「令和2年度第3次補正事業再構築補助金により作成」
During this hour long course we will start with an introduction to Matcha Production and it’s processing before moving on how to prepare Matcha. History of Matcha Current Situation of Matcha Matcha Production Guide – How it’s made from farm to cup How to Brew Matcha – brew with us! Q and A session 「令和2年度第3次補正事業再構築補助金により作成」
Course Topics Available Topics How to Brew the Perfect Cup of Japanese Tea, Sencha How is Matcha Made & Brewing Session What is Aracha and Brewing Session Different Types of Japanese Tea and Brewing Session Course Format The course duration is 1 hour. Hosted online virtually via Zoom with instructions on how to join emailed […]
During this hour long course we will start with an introduction to Sencha Green Tea and it’s history before moving on to how to brew this delicious quintessential Japanese Tea. Background and History of Sencha Production Guide Multiple infusion real time brewing guide Q and A session 「令和2年度第3次補正事業再構築補助金により作成」
Hello hello hello! Tea Intern, the Tea Potato, here! We’re going to start a really fun and interesting journey today. It involves *SCIENCE EXPERIMENTS* With water! … Wait! Don’t go! I swear, this will be really fun. Water makes up more than 99% of tea. If you’ve ever tasted a water that was awful, it […]
Hello ! I am Mathilde, I come from France and I am 20 years old. Before obubu and now I am a student in Angers in France. It’s an agricultural school called Ecole Supérieure d’Agriculture and I’m going to study here to get a degree as an engineer in agronomy and environment. Before obubu, like […]
Hi everyone !! Today’s new recipe is quite original ahah 😉 I was given a pear and was thinking about make something with. The Japan pear here are completely different from different that I am used to in France. But both and any pears are suitable for this recipe ! Pears and matcha seemed to me an […]
Hello ! This is actually the fig season and I had the opportunity to get some from a fig farm ! So I decided to bake with and after searching for I find a delicious recipe of fig pie with praliné. Altought I was inspired by another recipe I modifided some parts off the recipe […]
Hi tea lovers!! Today, I’m going to introduce you an Italian recipe called « panna cotta » which is very famous sweet in the world. This is a speciality from a north region of Italy called (Piedmont) and it was invinted in the early 19 century by a Hungarian woman. The term « panna cotta » means cooked […]
Hello everyone !! So happy to share you a new recipe ! And today is not a random recipe beacause the origin of this pastry is my favorite french pastry ! « Opéra » was created in 1955 by Cyriaque Gavillon who is one of the most famous pastries in France. It is called Opéra to represent about the […]
Hi everyone !! Today I’m going to present a new recipe easier than the others which is the famous American donuts! Donut means « sweet doughnut» and there are many different donut shapes. Why there is a hole in the middle of the most famous? Simply because at the time, people found that the dough […]
Hello everyone !! This is Wednesday and as I said last week, new recipe 😊 Today we’ll going to make the famous « Choux a la crème » from France, with the puffs, and two different creams, one usually pastry cream with matcha and another white chocolate chantilly, lighter. This is not a difficult recipe […]
Hello everyone ! As you maybe see on instagram post (if not you can follow us: obubuteafarms) every week I’ll post a new pastry recipe, today is the first one, I hope you like this format! Do you know the french specialities called Macarons ? There are so many pastry-chefs who every time selected […]
Para el texto en español [PULSA AQUI] If you want to read the second part of this series please go [HERE]/Si quieres leer la segunda parte de esta serie pulsa [AQUI] Hello! This is the last issue in the HEALTH BENEFITS OF GREEN TEA series. It has been a pleasure to write this article for […]
Farm To Cup Tea From The Fields Straight To Your Cup Where’s Your Tea From? Have you ever thought about where the tea that you are drinking comes from? Do you know where it is grown? What about the farm that grows and harvests it? Most tea found in stores and online are blended teas, […]
Para el texto en español [PULSA AQUI] If you want to read the first part of this series please go [HERE]/Si quieres leer la primera parte de esta serie pulsa [AQUI] Hello! Welcome to the second part of the three-part series: HEALTH BENEFITS OF GREEN TEA. Today we are discussing the physical benefits of green […]
July Tea of the Month – Natural Sencha with George Welcome back to a new Obubu Tea Of The Month with the one and only, George! It’s been a very hot and humid summer in the tea-farming town of Wazuka. With that said, there’s no better way to stay cool and hydrated than with a […]
Para el texto en español [PULSA AQUI] Hello everyone! My name is Lourdes, one of the new interns in this amazing adventure that is life at Obubu! よろしくお願いします! If you are reading this article is because you love tea, right? I associate tea with a moment of stillness and calm. Tea can be brewed […]
【Event Report】“Sakura of Hadano to the World 2022” Project On April 15th through April 17th, we held our “Sakura of Hadano to the World 2022” Project in Hadano City, Kanagawa Prefecture. 🌸 Why did we decide to organize this project? There has been increasing demand for Obubu’s Sakura Sencha from both in and […]
After a long two years, we were finally able to welcome overseas interns back to Obubu this Spring! Meet our newest interns and learn about their hometowns, favorite teas, passions, and what brought them to the tea-farming town of Wazuka, Japan! Intern #129 – Marie Q: Tell us about yourself: I first fell […]
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 […]
We wanted to share with you, our wonderful Tea Club Members, an update on the Blue Forest Tea Garden (Blue Forest). We will also share a story involving one of our Tea Club Members, a chocolate rabbit and Blue Forest Gyokuro. In Autumn of 2019 Obubu was approached by a Tea Farmer who was looking […]
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