Assistant Manager Blog by Alix [Summer 2024]
Hello everyone! You might have read my Spring Blog about my first quarter at Obubu. If you are interested in learning […]
Japanese Tea
2024 National Hand Rolling Competition experience
Hello, staff member Pau here. On the 14th of November, the National Hand Rolling Competition was held in the city
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
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
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
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
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
Abandoned vs maintained tea!
What is the difference between Abandoned tea and maintained tea? Why is there abandoned tea, and what does it take
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
Autumn Wagashi（秋の和菓子） by #165 Kia
A natural phenomenon as spectacular as the sakura of springtime is the coming of the Japanese autumn leaves, or kôyô
Summer Wagashi（夏の和菓子）by #165 Kia
Summer in Japan can be intense, to say the least. The high temperatures and harsh humidity are brutal. Nonetheless, we
Spring Wagashi（春の和菓子）by #165 Kia
In spring, Japan is steadily covered in a blanket of pink. From late March to early May, cherry blossoms decorate
Winter Wagashi（冬の和菓子）by #165 Kia
Winter is a time when we need countless cups of hot tea. It goes without saying at this point that
Assistant Manager Blog by Mac [2024.04月]
Hi! I’m Mac :) My journey with Obubu Tea Farms began in 2015 when I was accepted as an intern
The Kyobancha Harvest
What a first day in the field for the new Interns Obubu! At 9 o’clock this morning, Kali, Kamiko, Lana,