May 1st of this year marked the first harvest of Obubu’s new tea, and it happened to fall on Hachijyu-Hachiya, the traditional 88th night of spring.
The tea we picked this time was the Yabukita cultivar, grown in the Shimojima area in southern Wazuka. Joining the harvest were Obubu’s president Akky-san, Saya, Tran, Chihiro, and myself, Marie. Under clear May skies and a cool breeze, we spent the entire day harvesting tea. That evening, sencha production began at the factory, with stagiaires et staff eagerly anticipating the final result.
So, how did this year’s shincha turn out?
We asked Akky-san to share his thoughts.
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What exactly is Hachijyu-Hachiya?
Hachijūhachiya is an old saying that a lot of people don’t know anymore. But for me, it means a new beginning. It’s a special day for tea and the start of a new season.
Was the harvest early or late this year?
It was a bit late. The leaves were still small and not yet the right size for mechanical harvesting, so we delayed by about two days.
How’s the quality of this year’s shincha?
The temperatures were on the cooler side, which slowed down growth. But that allowed the leaves to develop more fully, and I think the aroma will be better as a result. We harvested at just the right moment.
How do you recommend brewing it?
Around 90°C is just right. But most important is “listening to the tea.” When you really face the tea with attention and intention, the flavor changes. It’s all about connecting with it as you brew.
If you had to describe this year’s tea in one word?
“Rin” (凛). It’s fresh, refined, and has a dignified elegance.
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Obubu’s new tea has now been successfully harvested and processed, and it’s ready to be shared with all of you. This is a seasonal tea you can only enjoy right now. Don’t miss the chance to taste it!
~ Marie Romano, Intern #129 & Obubu Ambassador
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