Sakura Tea

It was a warm day today. 🌞🌞🌞 🌸 In this season of spring, I made a delicious dish using Obubu’s cherry tea! Salted cherry blossom tea, made using the ancient method, and sweet cherry blossom tea, perfected two years ago, have become Obubu’s most popular products. Today, on my day off, I tried to make […]

Japanese Oolong?

If you are following our tea journey for many years, you probably noticed that we’ve been producing Japanese Black Tea “Wakoucha” in the last couple of years. Also, last year, we produced our very first Oolong Tea here at Obubu. It is unlikely that you will find this beautiful needle shape in oolong tea anywhere […]

President Akky introduces Obukucha

Hi! Hello everyone!! How are you doing!? Hello, my name is Akky!   Today, We would like to share with you how to brew Obukucha . And today we have a special guest. You haven’t heard of him yet! It’s Mr. Sato!   Mr. Sato is from Fukushima Prefecture. He is here in Wazuka to […]

【Intern Introduction】No.126 Kenji Tanimura

【Intern Introduction】No.126 Kenji Tanimura   We welcomed a new talent to Obubu, intern No.126, Kenji Tanimura.   He is originally from The Philippines and now lives in Saitama Prefecture, Japan.   Actually, he is a friend of our former intern, Mikie(No.123). He saw Mikie’s activities at Obubu on social media and got interested in our […]

New addition for Japanese Tea Books

The research our staff member, Moe-chan did with Professor Lee Jolliffe when she was in Canada about Japanese Tea and Tourism has been published as one of the chapters in the book, Responsible Rural Tourism in Asia. She originally came to Obubu as an intern in 2018 during a year off from her university to […]

Diary written by the Goats

Hi there! It‘s Sencha and Hojicha, the Obubu Goats! It’s been a while since we wrote an article here! We are doing fine as always! This year again, we did our best to weed the grasses of our little office tea field and around the Obubu House and the factory! We were so busy during […]

Matcha Hojicha Cookies

Hello everyone! This is Marie from Obubu! The Tea Recipe that I would like to introduce to you today will probably sound familiar for some of you as our interns already made it so many times here at Obubu: the amazingly delicious “Matcha Hojicha Cookies”! This time, the concept of this recipe video is a […]

Autumn brings new arrivals

This time, we are harvesting our Autumn tea on a clear sunny day. Claire, originally from France, will be graduating tomorrow from her internship at Obubu, also helped with the harvest. I thought she might be a bit sad to see her working in the tea gardens for the last time, but she was as […]

Summer Tradition in Japan

Original article https://www.obubu.net/oblog/31693.html?fbclid=IwAR0FGgixtwhcLXl7RlvJnHZTBv_L20j5LAfWpKUfHgX5wmEsT1446Q7yMDw Summer Tradition in Japan   Hello Everyone, Today I would like to introduce you to Japanese summer tradition.   Have you ever heard about Nagashi Somen? Nagashi Somen is one of the summer traditions in Japan.   Somen is a white thin noodle made from wheat flour. It’s usually eaten cold and […]

What is ‘sustainable agrictulture’ and a new Gyokuro tea field!

Akihiro Kita, the President of Obubu Chaen, has been a tea farmer and processor for about 25 years including his training period. From the emotional encounter with a cup of Kabuse Sencha Tea by experiencing a part-time job at a tea farm in Wazuka,   Introduction to Japanese Tea Akky 16 years ago?! He dropped […]

Herbs and tea ・Our experiment of a mint infused Matcha!

Have any of you been annoyed by the hundreds weed and grasses growing on their own in your garden at home? We perfectly understand… But we have actually a good news for you tea lovers!  Yes, a lot of herbs, plants and flowers are very delicious when brewed with tea! And one of the most […]

Summer Tea Hand Picking and Hand Rolling Event 2020

On Saturday, July 11, 2020, Obubu’s “Summer Tea Picking & Handmade Tea Making Experience” was held! Due to the influence of COVID-19 this year, Tea Loves from all over the world participated in the situation that it is difficult to participate from abroad! After the greetings and explanations on how to pick the shoots were […]

Tea Storage Tips at Home

Today’s topic is about tea storage! I love tea, but always the flavours decrease before I finish it. I receive high-quality tea as a gifts, but I tend to hesitate to open it because I don’t want the tea taste to become stale before I finish it. You may have felt the same before. I also […]

Tea in Indonesia

Today, I interviewed one of the interns, Andre from Indonesia who has been here since Spring to talk about Indonesian tea industry! But first, let me introduce him a little bit! Andre was born and raised in a tea family who runs a tea trading company with a history of over 60 years in Sukabumi,West […]

May’s Spring Harvest 2020

In May the Spring Harvest is well under way! The terrain is very steep at the top of the mountains, so we will carefully harvest the plants while paying close attention to foot placement! The harvesting machine weighs about 10 kg. As the harvested leaves are blown into bags, the weight of each bag is about […]

5 Ways To Reuse Your Tea Leaves

By Giedre Trumpiene Hello, tea lovers! This is Giedre. An exciting time of the year in a tea world, right? Amazing freshly pressed sencha aromas and flavours fill the air here in Obubu. This Friday, to switch things up, I would like to talk about what happens after brewing the tea. Sometimes it is so […]

Replanting 2020

About Obubu’s activity this quarter, agricultural work and looking at tea plantations enjoying the agriculture. January Replanting 2020 If we are replanting an old tea garden to replant new tea trees, then we will do this during the winter.   These are the roots of a tea bush that is 40 years old.   As […]

Kai’s Kitchen- Roasted Rice and Leafy Greens

Kai’s Kitchen Roasted Rice and Leafy Greens        Welcome back all! Welcome back to another mouth watering installment of Kai’s Kitchen! This week we are going to go for something a little lighter and more refreshing. The next dish we have is a palate cleanser, but is still deep and complex in flavor. […]

Kai’s Kitchen- Nothing more appetizing than a good appetizer

Kai’s Kitchen Nothing more appetizing than a good appetizer         Hello all! Welcome back to Kai’s Kitchen. This week we kick things off by leaning a bit into the savory side of things. Japanese Tea is very well known for its insane umami flavor. Umami is a word overused and not very well […]

Kai’s Kitchen

Kai’s Kitchen Not Just for Brewing         The world of tea is a deep and ancient one. Japanese tea stretches back to the 9th century when a Buddihist monk brought the tea plant (Camellia Sinensis) back from China and planted it in Kyoto, Uji. From that point, Japan has had tea ingrained into […]

Kyobancha

Kyobancha is a green tea that is unique to the Kyoto region. I was fortunate enough able to experience this tea from farm to cup, and I wanted to share it! Kyobancha is a large leaf green tea that is roasted. The leaves are large because it is made from the leaves that survived during […]

Matcha Pt.3: What is Matcha?

For the last two weeks, I have talked about matcha tea ceremonies, matcha tea utensils, and now it is finally time to talk about matcha itself! In this post I want to break down how the tea is made.   First and foremost, to create a baseline, it is important to first explain aracha and […]

Matcha Pt.2: Obon Temae Matcha Utensils

Last week, I had a chance to see a tea ceremony and try portions of it out! This week, I thought that it would be interesting follow that post up with the teaware used during the ceremony, as well as give some tips on whisking matcha! As part of the tea ceremony event, we tried […]

Matcha Pt.1: Nodate Tea Ceremony in Wazuka

    As part of my trip to Japan, one thing I wanted to experience was a tea ceremony! Luck would have it that last Sunday in Wazuka, the town Kyoto Obubu Tea Farms is located in, had one! This will actually be part one of my three part mini-series on matcha. Matcha has become […]

Comparing Seasonal Sencha Green Teas

Last week, I wrote about shaded (Kabuse) green teas and I said that I would talk about unshaded (Roji) teas this week. However, I realized that it actually might be more useful to talk about harvesting seasons and why they are important, purely because most plants around the world are left unshaded in order to […]