Tea Tour

Posted on by

Upcoming Events

1 2 3 4 5 6 7 8 9

Comments

  1. I wish I knew about the condensation thing sooner – I had some loose leaf tea in the back of my fridge, and it ended up getting moist and ultimately growing mold and I had to throw it away :( I smartened up after that lol!

    Thanks for putting this resource together, I found this article very helpful.

  3. When sooo many enthusiastic people put their love and energy into this- from beginnig to the end- there is no other joice then something brilliant coming out ofthis

  4. My wife and i and our youngest were fortunate enough to visit this magical place. Thank you to all the Obubu team for making our dream to experience tea farming in Japan a reality.

    • Thank you so much for your kind comments, Taryam! We loved meeting you and sharing in your love for tea. We are lucky to have tea ambassadors such as you in the world!

  6. I would never have thought to cold-brew houjicha, and would never have thought to combine it with cucumbers and peaches. Because this combination is unique, I really wanted to try this recipe. I made some tonight and it is really wonderful. Thank you for sharing it.

  7. Wow. I never new. I drink tea almost everyday, but I like to rotate what I am drinking. So I might open a sencha the day its bought, then not drink it again until a week or two later. Its interesting to know the changes the leaves go through, whilst your not looking.

  9. Hi.

    My name is Bruno, I lived in Madrid and I just found out that they did a tour in Madrid, I lost it.

    I am a matcha lover, I would like to know if I can get your matcha in Madrid.

    Thank you very much.

    A greeting.

  12. Lovely blog! I love how in Japan, the type of tea ware chosen is part of the whole experience – almost as important as the tea itself :) I used to take tea ceremony lessons (sadou) and the teacher always chose chawan with a design to match the season. I love to use kyusu with the side handle when I brew tea for myself.

  15. I’m looking for a place to actually get kombucha while I’m in Fukuoka… I’ll be here for another 18 months… been here for 6 now and I miss drinking it regularly. I’m originally from Denver, Colorado… where they have a good amount of brewers.. like High Country… anyway, I’m not sure where exactly they would sell such a drink here and my stomach could certainly use it after having beat it up over the last 6 months eating all this delicious Japanese food.

  16. We visited a workshop in Japan- imazi g!
    Great idea to bring it to London!
    I would like to book 3 places.

  23. I have a friend who loves kombucha who recently moved from the United States to Nagoya.

    I am trying to find a place in Japan to purchase kombucha to send to her. Can you help?

    • Thank you for the question. For Japanese Black Tea we recommend the following: 200 cc of water at 85C over 5g of tea leaves to steep for 30s. We hope that will help.

  27. hi,
    i bought my daughter some wakoucha for christmas. after some experimentation with steeping times we managed to work out what seems to be a good timing that works for us. tonight we made up 3 pots between us at around 7pm. it’s now 3am in the morning and neither of us can sleep because we are buzzing from the effects. it’s like having overdosed on energy drinks without the palpitations.
    my body seems to have passed way more fluid than i have been drinking.’i’m a bit irritated because i want to sleep but i feel so energised and raring to go that i can’t see myself getting any sleep before daybreak.
    the thing is, the taste is so very sublime, i could have had way more simply because it was so enjoyable to drink.
    it’s not bitter in any way, it has a gentle almost delicate flavour profile that i have never experienced before. even with multiple steepings it just keeps delivering a wonderful feeling of contentment; almost like an internal hug.
    so my lesson from this? never drink wakoucha in the evening if you value your sanity.
    morning to mid-day should be fine for this divine tea secret, but never ever again a few hours before bedtime.
    the annoying thing is that i could go for another pot of it right now…

    • Dear Goerge, thank you for the comment. We are glad to hear you are interested in working together. More information about our wholesale program is here. We need to mention, though, that Obubu is a Japanese tea producer and we do not make Kombucha. For Kombucha specifically you should contact Kobo Tea directly.

    • Dear Beatriz, thank you for the question. This year we are planning to go to The Hague between 23rd-24th October and more information will be announced soon.

  38. I love using “used” tea leaves for cold brew! Today I wanted some cold tea fast (it’s hot here in Texas!) so I made iced tea by steeping some sencha (Autumn Moon) at double strength and then pouring it over ice. Now the same leaves are cold brewing in the fridge, so I can have tasty and refreshing cold sencha waiting for me tomorrow, too!

    I’ll have to try it with gyokuro next time!

  40. I love mint in every food or beverages and the experimental recipe you have provided is excellent and for me it is time worthy to read your article.
    Thanks a lot for the informative post.
    Let’s hope for the best.

    • Hi Michael,

      Thank you for your interest in our Japanese Oolong Needles. Currently there are not any coupons available for Japanese Oolong Needles, however, we make coupons and announce them every Friday on our instagram live stream which we also post on our instagram account. Keep an eye out for the latest coupons!

      Enjoy some delicious tea!

      – The Obubu Team

  44. Hi Skye!

    Thank you very much for your question and for choosing Obubu! We harvest Sencha of the Autumn Moon a little early I the Autumn while the leaves are still small. So as the leaf is younger and has also been ageing in since it’s production it has developed this sweetness?

    Something we also find is that the water used has a large effect on the flavour that you will be able to find in each tea. To pinpoint this flavour down in the bigger picture of Obubu’s flavours I would recommend two things, firstly trying to use some other water to brew the tea with and see how that transforms the flavours. Secondly try other teas from Obubu to see how the flavour profiles of our Tea Gardens show themselves for different times of year and quality of tea.

    https://obubutea.com/shop/sampler-set/obubu-sampler-set/

    I have also put a video from a couple of years ago which features Akky brewing Sencha of the Autumn Moon!

    https://youtu.be/LvmMv-fico8

    I hope that has been able to give some guidance and some ideas to try out!

    I hope you have a great day!

    Kind Regards,

    The Obubu Team

  46. Hi Andrew,

    Thank you very much for the question! We are currently unable to ship via Japan Post Airmail Services as Japan Post has closed the shipping route to the UK. Unfortunately we are only able to offer shipping via DHL at this time (pricing is the pricing we receive from DHL) and we are looking forward to being able to offer Japan Post shipping again as soon as possible!

    Thank you again for the question and I hope you have a great day!

    – The Obubu Team

  47. Hey Tea Potatoe ;)

    my personal guess – without any further research on calcium – is, that the calcium must either enhance the extraction of polyphenols or maybe somehow change their structure. I recently researched that the polyphenols (catechins and so on) are yellow-ish and turn even browner when oxidized. So that’s why the tea gets darker and even more astringent with calcium, because it try to sticks to calcium and either extract more or boost it somehow. Very wild guess by me haha.

    Q1+Q3: I’d say Hojicha has less catechins or maybe almost any of them anymore. So maybe the calcium looks for different compounds to react with so the color doesn’t change that strongly?.
    Would be interesting to find out what compound defines the “roast” aroma. Are they still some kind of polyphenols or something completely different ones? Maybe the calcium sticks to whatever that is so you have less aroma.

    Q2: Green color is for sure chlorophyll. I just give a guess to the yellow/brown polyphenols again which are mixed in more into the green of the chlorophyll so it just turn darker and let’s say muddier in appearance I would guess. I learned the chlorophyl color is dominant. Autumn leaves color change apparently are the left over polyphenols after no more chlorophyll is produced.

    Ps. Love that post and experiment :) Just saw that one and have to check out the first experiment as well :)

  48. Loved reading this, with teary eyes! <3
    Well done on the Houjicha House, must have been so much work! Looking forward to seeing it some day.

    xxx
    Intern #50

  50. Thank you for writing about the samue! Interesting article.

    On my first trip to Japan I discovered a second-hand kimono shop, and have been in love with Kimono since. There is so much to learn about kitsuke (the way you wear kimono) that I’m still learning something new after 7 years.

    I hope you keep up the interest too.

  52. Thank you for sharing your experience.
    It is as if I am there. Your explicit account of events and experiences renewed my time there, on a visit, 8 years ago.
    Thank you

  53. This is really cool!
    I very much like the tasting notes, the description and the art work to put this together.
    Great job! Please continue doing that, it would be great to get a repository of all Obubu teas this way.
    It would be great to also add suggested steeping instructions added.

    Thanks for sharing your great work!

  54. Thanks for the great pairing ideas, I want to try them all ! And I think the most impressive is managing to get these cheese in Japan, well done :D

Comments are closed.