#007 Marcello Micheletto
Hi reader, I’m Marcello, I’m the 7th assistant manager to join Obubu it’s nice to meet you! If you’ve seen someone with a Texas baseball hat and a moustache that was probably me.
Avant Obubu:
Coming from a background of Gastronomic Sciences and Cultures, a degree that holistically covers the world of food and beverage. Looking for sustainability, both from an economic and social perspective. My interest in tea started at an early age while I was still living in the UK. It began with just drinking your daily cup of tea and often, on weekends I visited tea houses with my family. The routine of drinking tea regularly stayed with me, even after I had returned to Italy. This was the spark that started my passion for tea.
During middle school, I would host regular tea parties, and I deepened my interest from tea bags to loose-leaf teas. At first, it was just about trying different types of fragrant teas, but soon I was exploring teas from different regions of the world. One day, in a tea shop, I tried my first cup of sencha, and this experience jump-started my passion for Japanese teas. All these elements naturally drew me to Obubu.
During Obubu:
I arrived at Obubu in September 2024 as an Assistant Manager. When I first stepped into Wazuka, I fell in love: the hills were combed with tea bushes, one word breathtaking. I was warmly welcomed by Sarah, Assistant Manager #4, who was hosting a Chakabuki party! Once the jetlag wore off, I found myself at a lively gathering where, together with the other interns who had just arrived with me, I met the rest of the crew. Everyone greeted me warmly.
The first few months passed in a blur; every day, I was learning something new. From tea tours with Pau and Hiro-san to using the harvesting machinery with Miwako-san the farming queen! every experience was very enriching.
Ever since my first farming session with Akky-san, I’ve developed a deep respect for his skills and knowledge. Each time we returned to the fields, I found myself reflecting on how I could improve. I focused on mastering the art of harvesting, I often thought, What could I do to get better? Gradually, I became more attuned to what Akky-san was trying to achieve and worked hard to contribute to the harvests.
I learned that communication is essential, and the values that different cultures and people have their own unique ways of understanding and expressing ideas. This gave me a great opportunity to grow and improve my communication skills—both in the workspace and during tea tours. Teaching and talking to guests often became a learning experience for me as well.
This winter, even though it was off-season, I got the chance to make black tea myself! While the final result wasn’t amazing, it was still an incredible experience. I hand-picked the tea with friends, hand-rolled it to accelerate oxidation, and used a heated blanket to keep it warm because of the cold winter temperatures. After caring for my tea for days, I finally dried it and tasted it for the first time. The sense of satisfaction was incredible—even though the final product wasn’t perfect. With my own hands, I had made black tea! (To be honest, it was more like an oolong, but don’t tell anyone.)
As an Assistant Manager, you get to use and develop a wide range of skills since the role spans so many tasks. It’s a fantastic opportunity to learn, grow, and contribute to this remarkable company.
After Obubu:
There’s something about Obubu that keeps you coming back and wanting more. There are highs and lows, but at the end of the day, you find yourself striving to do your best. So much happens during your time here, and I think what makes Obubu truly special are the people who find their way to this place.
People from all kinds of backgrounds, with different stories and cultures, come here to deepen their connection with tea. Even though my chapter at Obubu has ended, I still feel at home here in Wazuka.
Français 
English (UK)