Tea tasting is an art form. We use our senses to observe a tea’s characteristics and notes and to differentiate one tea from another. By mastering the skill of tasting tea, you will transform a beverage into a sensory journey. The cultivar (cultivated variety), the terroir, processing, brewing method and teaware all impact the tea’s […]
For my intern project, I decided to make a hand-carved stamp. I thought it would be fun to have a stamp to allow guests to stamp their stamp books or to stamp the bags for our shop. I created 3 stamp designs and decided to make all of them by getting 2 printed at a […]
Kamusta, Kia ora and こんにちは！ I’m Stefanee, intern #214 of the Autumn batch. One of the things I love about tea is how it magically brings people together. Whenever I have friends or family over, we would find ourselves lost in conversation for hours over a cup of tea. From discussing the most random “Would […]
Introduction Kouyouka — “the aroma of autumn leaves” — was born from my love for the tea fields of Wazuka.During my internship at Obubu Tea Farm, I wanted to create a small pressed white tea from the autumn harvest, and to share its story through an experimental guide.This project became a way to learn from […]
Intern project by #207 Andreas Fuji (Denmark) I will be speaking about my Obubu project, which was interviewing the four artisans we collaborate with. These artisans are Toshi-san (mochi), Saito-san (pottery), Hosoi-san (hand rolling), and Ishida-san (wagashi). My project actually started out completely differently. I went through five other project ideas before I realized this […]
Intern Project: Fixing and Repairing an Assortment of Areas Around the Farm My intern project evolved a bit from my original plan, which was to create a garden space. Instead I decided that I would take the time to fix and improve a couple features around the office tea field that required repair, in order […]
The journey of Japanese tea terms into foreign languages is a fascinating example of cross-cultural exchange, with a fair share of bumps along the way. Words like matcha, sencha, and hojicha have been embraced worldwide, but not always in their purest form. Common misspellings (from macha to maccha) and creative adaptations in branding have introduced […]
A study on the possibiliteas to upcycle tea leaves in the process of paper making (Summer 2025) Hey there my dear readers! Nice of you to come along to my blog page, I am Mareike (#203). Please take a seat and explore with me the difficult and sometimes very smelly journey of recycling infused tea to […]
How to use this guide You may follow the story chronologically, from its roots to its buds, or choose your Brewer from the menu to unroll their scroll. At any point, you may change your Brewer, or linger for the 2nd brew, a deeper infusion from the same lives. The guide also carries a Google […]
I spent the summer of 2025 at a small tea farm called Obubu, nestled in the countryside village of Wazuka, Japan. I was in a little car, went through the forest, moving from one tea field to another, living a life that felt straight out of a Ghibli film. I captured these moments through my […]
During my internship at Obubu, I wanted to bring a little piece of Japanese culture into our tea fields. In Japan, stamp-collecting (Hanko or Goshuin) is a beloved tradition. Whenever people visit shrines, temples, or even train stations for the first time, they collect a stamp as both a memory and a way of showing […]
Izzy Intern #200 From the UK Instagram: izzys_tea_notes The Idea For my project, I had the idea to create a tool that would help people decide on a tea, this could be deciding which one to buy from the shop, or just which tea to drink reflecting the mood of your day. It would ask […]
Do you need help choosing your next brew? Then you are in the right place. This is Zehra (intern #196), and for my our intern project at Obubu, I teamed up with Izzy (intern #200!) to create a short, fun quiz to help you discover which Obubu tea to try next. The idea came to […]
Hello everyone! My name is Garance (Gahonceee) and I am intern #199 here at Obubu. Spring batch from April to July :) If you ask anyone here at Obubu, I hate dates. I do not like making plans in advance, I don’t like planning in general. Specific times or any future commitment make me anxious. […]
“Tea Eggs,” sometimes called “Marbled Eggs,” are a beloved Chinese snack that has been enjoyed for centuries. Over time, the original recipe has evolved with many adaptations, making this savoury treat popular around the world. In this post, I’ll share my take on this classic snack using Japanese tea instead of the traditional Chinese red […]
Being here at Obubu, you meet all sorts of talented, inspirational people from around the world. Whether they be guests or interns, you learn and can grow so much from each other. I used to be seen as the annoying kid who always asked too many questions. However, growing up, I started seeing my innate […]
Hello! This is Cara, intern #189. My background is in food science with an interest in sustainability! In my eyes, sustainability is a practice of being mindful of our consumption of resources. As the saying goes, reduce, reuse, recycle! In this post we’ll be exploring the world of dyeing! That is, dyeing with upcycled tea. […]
Original article https://www.obubu.net/oblog/31693.html?fbclid=IwAR0FGgixtwhcLXl7RlvJnHZTBv_L20j5LAfWpKUfHgX5wmEsT1446Q7yMDw Summer Tradition in Japan Hello Everyone, Today I would like to introduce you to Japanese summer tradition. Have you ever heard about Nagashi Somen? Nagashi Somen is one of the summer traditions in Japan. Somen is a white thin noodle made from wheat flour. It’s usually eaten cold and […]