If you’ve read our previous newsletters, you will know that Obubu interns who are here during a harvest season get to make their own batch of wakoucha. Our autumn interns also had this opportunity, but their tea was extra special. They handpicked their tea leaves from Inari, the tea field we began to regenerate this year, marking Obubu’s first harvest from this beautiful field. Then, they processed their carefully harvested zairai leaves by hand into beautiful, one-of-a-kind black teas.
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