Imagining Tea
Here at Obubu, we often say: “Tea is freedom”. And while it usually denotes the flexibility of brewing parameters, and […]
Assistant Manager Blog by Pau [Summer season]
After the spring harvest, we had a bit of a downtime from extensive fieldwork like harvesting. Soon after, we switched
Tea History in Depth
An Overview of the Commodity and its Trade in Japan from 538 AD to 2024 AD Jack A. Ryan Obubu
Experimenting with Oolong Tea Processing
Hello, I’m Holden (Intern #179). Getting the chance to work on a tea farm is a unique opportunity, so naturally
Assistant Manager Blog by Pau [Spring season]
Spring is by far the busiest period of the year at the farm. It is high season for tourism, so
Cooking with Tea: Matcha Madeleine
Introduction Madeleines is a type of French small sponge cake, with a characteristic shell-like shape. For the French author Proust,
Exploring the Art of Photography and Tea Farming: A Journey Through Light and Leaf
Photography, in all its forms, has been a lifelong passion of mine. From the tactile experience of darkroom work to
Beekeeping in Japan and Tea infused honey
By Jason McLoughlin – Intern #178 Beekeeping, primarily for honey production, has a long and varied history around the world
Assistant Manager Blog by Sarah [2023.09月 – 2024.09月]
One year as an Assistant Manager at Obubu みなさん こんにちわ! This is Sarah and, together with Pau, I joined Obubu
Growing tea, growing people
-My long visit at Obubu- I’ve been at Obubu for just about two weeks – gone too fast – my
Specialty Tea Soda’s
The following blog is about some specialty teas I decided to use, one of which Obubu has and another I
Assistant Manager Blog by Alix [Spring 2024]
Hello everyone ! My name is Alix and I am Assistant Manager #6 at Obubu. I come from the North-West of
Black tea & Roasted tea Soda
In this blog post I decided to make sodas with Wakoucha or Japanese Black Tea and Kyobancha. You can learn
Tea On the Rise: Sencha or Wakoucha? by #177 Noe
I was lucky that my grandparents served me both sencha (Japanese green tea) and wakoucha (Japanese black tea) every time
Green tea soda‘s
For this blog I decided to make green tea or sencha soda as Japan is known for green tea. Blog
Assistant Manager Blog by Pau [Winter season]
After the Autumn harvest, and having had the chance to process the autumn moon tea and plenty of Bancha, we
How to make your own Tea Soda!
Hello, to all those who love tea and also those who also happen to love soda. I am Jocelyn intern
Wakoucha Min Chiang Kueh: Incorporating Japanese Black Tea into a Southeast Asian treat
First, some introductions and pleasantries Hi, this is Amanda, one of the interns at Obubu. Interning at Obubu has come
Beyond Green: Exploring the lesser known Japanese black tea with #173 Amanda
Tea is one of the cornerstones of Japanese culture (and history). Perhaps the most well-known of these are the Japanese
Organizing Obubu-san
At Obubu, it is often said “Many things happen. Please enjoy”. If you are lucky enough to spend time here,
Abandoned vs maintained tea!
What is the difference between Abandoned tea and maintained tea? Why is there abandoned tea, and what does it take
Kyle’s Experience at Obubu
Hello, I am Kyle, a high school student from South Korea. During summer break, I volunteered at Obubu tea farm
Why not make Wakocha?
Hey there fellow tea lovers, my name is Till, Intern number #175 and I am currently taking part in a
Hojicha White Chocolate Cheesecake Pairings
After making the Hojicha White chocolate cheesecake we tasted 4 different teas to find the perfect pairing. Sencha of the
Processing your own oolong!
At first glance, handmade tea is very intimidating. In Wazuka, hand-picked and hand-rolled tea are the most expensive senchas in