Chat with an AM
I jumped at the opportunity to sit with previous AMs. I was very excited to hear what they took away […]
I jumped at the opportunity to sit with previous AMs. I was very excited to hear what they took away […]
Hello everyone, welcome to my project blog! I am Glenda, intern #222 from Singapore and part of Obubu’s 2026 Spring
It’s spring, and spring means tea season! This month we have seen the gradual transformation of Wazuka as one by one our tea fields wake up and start budding, with waves of neon green growth popping up across town…
For my intern project, I decided to make a hand-carved stamp. I thought it would be fun to have a
Hey hey!! Thinking about joining our team for a spring/summer or summer internship? Then you’re in the right place—we’ve got your
Intern project by #207 Andreas Fuji (Denmark) I will be speaking about my Obubu project, which was interviewing the four
During my internship at Obubu, I wanted to bring a little piece of Japanese culture into our tea fields. In
Latvia (but mostly everywhere, habibi) BEFORE OBUBU Well.. Before Obubu, there was also… Obubu! I was an intern #138 during
Soft cheeses, with their delicate textures and buttery flavors, call for equally refined tea pairings that enhance their richness without
Cooked pressed cheeses, like Comté and Gruyère, develop deep, caramelized flavors through careful aging, making them an exciting partner for