Winter is Coming (to Wazuka) – Nicole #10 Autumn/Winter Blog
And so we reach the end. As I am writing this, the sun is going down behind the mountains, casting […]
#10 – Nicole (AU/NZ)
Before One of the questions you get asked (a lot) here at Obubu is along the lines of “So what
November Tea News: Blue Forest Tea Garden (Aoimori) Bancha
This autumn, each autumn intern had the chance to harvest and process a batch of bancha from the Blue Forest Tea Garden
The “Happily Ever After” – Assistant Manager Blog by Marilena (AM #11)
Autumn has always been the most nostalgic season to me. As the days finally start to cool down and the
Assistant Manager Blog by Mia: Harvesting
September – November 2025 September In September, the crowns of the rice fields around Wazuka began to turn gold, and
October Tea News: Temomi Wakoucha
If you’ve read our previous newsletters, you will know that Obubu interns who are here during a harvest season get to make their
“暑いですね?” – Summer AM blog by Tran
“暑いですね?” (atsui desu ne?) or in other words, “Isn’t it hot?” is a phrase that you will hear EVERYWHERE you
September Tea News: BBC Podcast
Maybe you’ve heard of the rise of a powdered green tea called matcha. Recently, Obubu staff member George, previous intern and
Assistant Manager Blog by Mia: Flourishing
July – August 2025 Among other things, Summer at Obubu was full of sweaty farming days, delicious Summer Sencha, insects,
A Summer of Sunshine and Spiders: Assistant Manager Blog by Nicole
And just like that, we’re halfway through our time here. The summer is here – formally hailing the arrival of
FINALLY spring – Assistant Manager Blog by Tran
Goodbyeee winter, hellooooo spring! As long as we waited for the spring season, it came and left in a blink
August Tea News: Yokohama High Schoolers Visit
This month, five students and instructor Nakano-san from Yokohama High School visited Obubu for a summer study trip. When they
Is Japanese summer that bad?- AM blog by Mari (#11) [Summer 2025]
Everyone tried to warn me about the Japanese summer and every time I would respond with confidence: “I am from
The Report Of Activities In Obubu Tea Farm by Haruki
Background I was born in a tea-producing region and currently work at a Japanese tea store.I believed that the internship
Spring is here! – AM blog by Marilena #11
From the cold and dry winter we finally started stepping into the blooming season. Spring here has such an enchanting
Assistant Manager Blog by Mia: Rooting
May-June 2025 Hello again! Welcome to the second chapter of my assistant manager blog series. One of the most memorable
The Controlled Chaos of the Spring Harvest – Assistant Manager Blog by Nicole (#10)
Spring in Wazuka comes suddenly. Our Sakura trees took what felt like forever to blossom, with trees in nearby Uji
July Tea News: Wakoucha Making and Tasting
This month, interns Zehra (#196), Garance (#199), Izzy (#200), and KD (#201) had the chance to make their own Wakoucha! They
Assistant Manager Blog by Tran (Winter 2025)
Hi everyone! Tran here, former intern #141, now back as assistant manager #12! It’s been two years since I’ve completed
AM Blog by Mari – Feb-March 2025
Hi everyone, welcome to my first AM blog page! So excited to be writing it finally! Presentations first! I’m Marilena,
May Tea News: Handpicking for Kansai Ichi! 🌱
On May 4th, Obubu hosted a handpicking event for the Kansai Tea Competition! Obubu staff, assistant managers, interns, and volunteers
Assistant Manager Blog by Nicole – Beginning to Thaw (Early Spring 2025)
Helloooooo everyone and welcome to my first Assistant Manager blog! My name is Nicole and I am Assistant Manager #10
Assistant Manager Blog by Mia: Seeding
February – April 2025 Hi! My name is Mia, and I’m Assistant Manager #9 at Obubu! Welcome to the first
Hachijyu-Hachiya Shincha: An Interview With Akky-san
May 1st of this year marked the first harvest of Obubu’s new tea, and it happened to fall on Hachijyu-Hachiya,
Covering Earth in Forgetful Snow – Assistant Manager Blog by Marcello [Winter 2024]
This season started off with black tea. At least that is how it was supposed to start, given it was