Japanese Tea Workshops in Barcelona 10th-11th March, 2017

This was our third time to visit Barcelona and all thanks to Mateo – the Cofounder for the Hidden Café Barcelona. Introduced by Mateo this year we could also collaborate with the Spanish Coffee Institute that organizes coffee courses and training. Barcelona seems to be mesmerized by Matcha, so one of the events was a […]

Japanese Tea Events in Antwerp on 17th-18th March, 2017

Our event in Antwerp was probably the most unique this year – it was a unique collaboration between Japanese tea and Japanese style chocolate. Invited and supported by Marc from Royce – Japanese chocolate maker in Belgium and our tea club member, we could spend two days in Antwerp. The events also had a different […]

Japanese Tea Events in Oxford 6th March, 2017

Oxford is one of those places that you want to come back again and again. Especially that we get to hold our tea events at one of the oldest universities – Oxford University. All thanks to James Thirlwall, the founder of Chayou Tea and Elixir Living Tea, who lured us to Oxford during our second […]

Japanese Tea Workshops in Madrid on 8th-9th March, 2017

Madrid surprised us again by how many people wanted to learn about Japanese tea! With the help of our past intern Anna Poian and our friend tea sommelier Charo as well as the support from the Japan Foundation in Spain, we could visit this bubbly city for the second time. This year we had three […]

Japanese Tea Workshops in Milan 12th-13th March, 2017

We love going to Milan, as we are always very warmly welcomed by Barbara and Steven, who run La Teiera Eclettica tea house. Being part of the Italian Association for Tea Culture, they have cultivated a tea community in Milan for long years. So we are always greeted by a full house and immense curiosity. […]

Japanese Tea Event In Copenhagen 16th March, 2017

This was the first time for Obubu to visit Copenhagen. That is all thanks to our friend and the founder of the Sing Tehus – teahouse in Copenhagen. She came to visit us in Wazuka last year and has been our tea club member since. We held an event about Japanese tea and about 20 […]

Japanese Tea Workshops in Hague 19th-20th March, 2017

Hague is one of our favorite places to visit on the world tours, because we are always met by a warm welcome from Richard and Deirdre from the International Tea and Coffee Academy and really enthusiastic students. This year we only stopped for one day, but what a day it was! The day was split […]

Matcha and Sencha Workshops in London 4th-5th March, 2017

Every year London welcomes us differently. This year we got to collaborate with the UK Tea Academy as Jane Petigrew put us in contact with Andrew Perriman – who is the owner of the newly opened tea house – Tea and Glory, where the events were held. Jane also helped to spread the word about […]

Japanese tea & dessert pairings

Pairings with Japanese tea and desserts exist albeit uncommon. Matcha is a popular choice for many although the variety that Japanese tea could offer is fascinating. One will be surprised how it could pair well with foods such as desserts. Dessert and tea have both their own unique character.  When paired together, it makes one harmonious […]

The Calendar of Tea Fields

Tea fields are spectacular sights regardless of season. During spring, vivid green, well-manicured rows of tea plants look beautiful with the sakura as a background. Warm summer weather signals for the peak of harvest. The autumn foliage provides a contrast between the hues of red and green, then as the winter chill sets in, one […]

What About Aracha?

If you search how to assess tea quality, one of the criteria you will find is a uniform, deep green colour and a consistent leaf size. However, are this criteria inclusive enough to appreciate the wonderful thing that is Aracha?   What is it? Also called “farmer’s tea”, “raw tea”, or just unrefined tea, Aracha is the result […]

Dessert Ideas: Matcha Truffles

Matcha truffles? Much has been already said about matcha’s numerous health benefits. If the antioxidant properties or caffeine dose is not enough to convince you to stock matcha powder in your pantry, then a persuasion through desserts is in order. Festive season is upon us and soon it will be time for fun gatherings together […]

Matcha Chia Pudding

Matcha Chia Pudding (serves one or two people) Increase the benefitsthat Matcha is provides by combining the green gold with another super food. In recent years chia seeds from South America have found their way in to the kitchens of numerous health conscious people. Enjoy it as a dessert to round off your meal or […]

A New approach to Japanese Tea and a Chai Latte Recipe

The first thought that comes to everybody’ s mind when hearing ‘Japanese tea’ is an emerald green tea, natural in its flavour and filled full of umami flavours. Here is big news for everyone that didn’t know: some Japanese Farmers also produce black tea, known as Wakocha. Japan, a great green tea producing nation, opened […]

Lahpet Thoke- A Tea Salad from Myanmar

At Obubu, we’re very fond of our tea experiments. Therefore, at every tea tour we all enjoy a beautiful Kabuse Sencha salad. Basically, after brewing Kabuse Sencha three times to extract all the bitterness- Kabuse is a perfect choice for a tea salad, since it is a shaded tea, resulting in softer, sweeter leaves- we […]

Keeping tea for a special moment?

Do you know these thoughts: “Should I have those chocolates? They were so expensive so let’s wait for a special occasion! Will it be a waste if I wear this dress on a normal work day or should I wait for a special event to come up? Should I open this bag of tea now? […]

Hand Picking and Rolling Autumn Sencha

Last week, we held our tri-annual tea picking and rolling event at Obubu to celebrate the beginning of the autumn harvest. The history of hand picking tea in Japan stretches back around 800 years to the Kamakura period, when tea seeds were first brought to the Kyoto prefecture from China. Traditionally, women would wear beautiful, […]

Kombucha for Japan

‘The tea of immortality’ – the name given to Kombucha back in ancient China during the Tsin dynasty (B.C. 211), although the origins have been lost in the mists of time. This name gives us an insight into the truly special qualities of this unique tea and its beneficial effects on the body. Various Kombucha creations made […]

The Best Japanese Iced Tea Recipe

Homemade iced tea is the perfect summer drink for those warm evenings in the garden, sharing with guests at barbecues or to accompany your lazy weekend brunch. Our recipe uses the cold brew method, achieved by steeping the tealeaves in cold water and leaving them overnight. This means that less catechins, which are responsible for the bitterness […]

Summer Sencha

Illuminated by the mangetsu, the beloved full moon, we made our way down to the factory to witness the processing of our final summer tea: the Sencha of the Summer Sun. We were welcomed by Akki-San, whose sun-baked face, bright eyes and mischievous smile revealed yet little of the extraordinary effort he (like many other […]

Tea in Fukushima, Then and Now…

Four years ago, Obubu traveled to Fukushima as part of a Caravan of Support for the victims of the April 11, 2011 earthquake that had rampaged the region. Wanting to help but feeling powerless in the middle of winter, Matsu-San and Akky-San brought their solidarity by way of tea. Over the course of 20 days, […]

First Shincha of the year

八十八夜  Hachijuhachiya is the 88th night since the beginning of spring, according to the traditional Japanese lunar calendar. It falls in the last days of April or first ones of May and it used to mark the start of harvesting shincha. Shincha 新茶 in Japanese literally means “new tea” and it refers to the new shoots picked and processed in early spring. Usually […]

Taiwan Tour – 18th-21st February 2016

From February 18th till 21st the Obubu domestic team including Kayo, Momo and Youhei went on a short trip to Taiwan to meet our Tea Club members, visit tea shops serving Obubu’s tea, and introduce Obubu’s teas to possible trading partners. The moment the arrangements were set up, the plan began to totter as a […]

Spring in bloom, time for sweet sakura cha

The blossom of cherry trees is the national flower of Japan and a symbol of the country’s uniqueness. The custom of admiring cherry trees in bloom is said to have started during the Nara Period (710–794) when the elite of the Imperial Court followed the Chinese custom of ume (plum) blossoms instead. But by the […]

Genmaicha- and Hojicha Pasta

for 4 portions 3 cups (approximately 400 g) of plain flour 1 cup (approximately 250 ml) of water 3 tbsp of Genmaicha Powder (15g) salt 1. Mix the flour together with the Genmaicha-or Hojicha powder and add a pinch of salt. 2. While stiring, add water slowly 3. Knead the dough until you get a […]