February – April 2026
It’s time to write our first blog of the year as part of the Assistant Manager team!
Hello everyone, nice to meet you all.
I’m Ambre, one of the new Assistant Managers who haven’t done the internship here beforehand. For future team members, I hope this blog reassures you: it’s absolutely possible to join with little to no tea experience (mine was mostly just drinking it!).
I hope you enjoy reading this.
As the seasons change and time flies, we’ve already arrived at spring. I still remember my arrival, when the cold weather welcomed us. At Obubu, one of my first memories was choosing our rooms and discovering the kotatsu in the living room, my first time experiencing one. We spent so much time there, hardly leaving its warmth. (If you’ve never heard of it, a kotatsu is a low table covered with a blanket, where you can sit underneath to stay warm, perfect with a cup of tea, a book, or even during meals.) In winter, it quickly becomes everyone’s favorite spot.
Starting here as a completely new member, with limited knowledge of tea and in a totally new environment, can feel a bit overwhelming, especially when many of my fellow AM colleagues were previously interns. But settling in happens faster than you might expect. Little by little, I got to know the team and my colleagues, as well as my new roommates. Sharing life at Obubu House is truly a special experience.
Settling in came hand in hand with discovery, guided by my team, I began exploring the quiet beauty of Wazuka. For the first time, I walked through chabatake, the tea fields stretching softly over the hills, and learned the simple yet precise art of pouring tea.
Life here teaches you about community in the most natural way. You slowly meet the people who shape this place, local artisans, farmers, and all those we work alongside. With time, strangers become familiar faces, then friends, and sometimes even family. Through Obubu, we also connect with the world beyond Wazuka, joining workshops and events that keep expanding our perspective.
Dinner with Yoshida Chaen, a Tea Farm in Ibaraki.
On my days off, I love wandering further, discovering Japan little by little. Each new place feels like a small adventure, different landscapes, tea shops tucked into quiet streets, and glimpses of Japanese culture everywhere I go.
Discovering Hirabancha processing in Mandokoro.
Enjoying hours of trying teas in Baisa Nakamura in Uji.
Discovering new tea shops, here in Sabo Issho, in Kanazawa.
If there’s one thing that defines my time at Obubu, it’s the long, unplanned tea sessions right outside the house. What starts as “just one cup” somehow turns into hours of tasting, chatting, and discovering new teas together. People come and go, conversations drift from one topic to another, and there’s always another kettle brewing in the background.
It’s not just about the tea, it’s about the atmosphere : relaxed, curious, and a little bit timeless.
Those simple moments, sitting outside with a cup in hand, are what make this place feel so special.
And now, as spring settles in, the tea buds begin to emerge. A fresh, vibrant green spreads across the fields, so vivid and alive, it’s something that truly takes your breath away.
These first months at Obubu have been filled with newness. I’m learning, exploring, and slowly finding my rhythm here. Each day brings its own small surprises, and through it all, I feel a quiet sense of joy and truly alive.
I’m also truly curious to see how this chapter of my life will unfold, as warmth also settles in around us. The harvesting season is just about to begin, along with processing, so many new experiences waiting to be discovered and learned.
There’s a quiet excitement growing, steady and grounding.
Stay with us for more updates, and feel free to explore the many AM blogs we’ll be sharing with you soon.
Thank you for reading this first part. I hope you enjoyed it.