Hello everyone! It’s me, WJ Justin! Coming back with updates from February to March. It feels like time flies so fast! February and March passed in a flesh! How was your February and March? Well, for me, I think it was very intense with a lot things happened at Obubu. And, I would like share […]
Justin, Patrick, Katrina, Hannah, Alex, and Satomi-san here! During our internship, we went on several trips and tea-related festivals and events, both individually and as a group. Being located in the Kansai region, there are countless possibilities for discovering many different places in Japan. In this blog, we will tell you a little bit about […]
Hachijyu Hachiya symbolizes the 88 nights of spring and marks the beginning of the spring tea harvest, also known as Shincha. While the date fell officially on May 2nd, this year’s harvest came early — on April 26, to be exact. In fact, it was the earliest that Akky-san had ever harvested in his entire […]
The best cherry blossom production area in Japan: Hadano, Kanagawa Prefecture A project to pick cherry blossoms and leaves, make tea and deliver them to the world. We are looking for support volunteers! You think cherry blossoms are for watching! Actually, in this volunteer activity, we pick cherry blossoms and leaves! Details: Date and time: […]
Good morning(*^^*)Ladies and gentlemen, it’s me, Akky!How are you doing?It’s getting warmer these days and the pollen is flying and flying.My nose just won’t stop running today!Well, this time we will continue with the previous re-planting project 😊 I put in the bamboo last time and then backfilled it.From here, we can start replacing the […]
Hello everyone!How are you doing?It’s getting warmer during the daytime these days!Risshun has passed and the tea season is just around the corner😄.This time it’s a planting change! Replanting is not about having dinner together ❗️….Plant again! The first is “the start time”.Due to the old age of the predecessor, Mr. Yabukita ↓. Some of […]
Introduction For Tea of the month this month we bring you something special, a new brewing method for a fast and easy cold brew. Combine this new brewing method with a rarer tea and you will get a sweet and refreshing cuppa, ideal for those hot summer afternoons! This month we have another of […]
2021 Obubu’s Shincha – New Tea Arrival In the middle of April in 2021, Wazuka town, where our farm is located, had a huge amount of damage from frost. Usually, at this point of the year, tea fields are full of beautiful fresh green new buds just like the photo below. And this is what […]
Akihiro Kita, the President of Obubu Chaen, has been a tea farmer and processor for about 25 years including his training period. From the emotional encounter with a cup of Kabuse Sencha Tea by experiencing a part-time job at a tea farm in Wazuka, Introduction to Japanese Tea Akky 16 years ago?! He dropped […]
Have any of you been annoyed by the hundreds weed and grasses growing on their own in your garden at home? We perfectly understand… But we have actually a good news for you tea lovers! Yes, a lot of herbs, plants and flowers are very delicious when brewed with tea! And one of the most […]
Today’s topic is about tea storage! I love tea, but always the flavours decrease before I finish it. I receive high-quality tea as a gifts, but I tend to hesitate to open it because I don’t want the tea taste to become stale before I finish it. You may have felt the same before. I also […]
Today, I interviewed one of the interns, Andre from Indonesia who has been here since Spring to talk about Indonesian tea industry! But first, let me introduce him a little bit! Andre was born and raised in a tea family who runs a tea trading company with a history of over 60 years in Sukabumi,West […]
In May the Spring Harvest is well under way! The terrain is very steep at the top of the mountains, so we will carefully harvest the plants while paying close attention to foot placement! The harvesting machine weighs about 10 kg. As the harvested leaves are blown into bags, the weight of each bag is about […]
By Giedre Trumpiene Hello! This is Giedre. I am continuing my non-traditional tea brewing methods and tools adventure! In case you have missed my previous tea brewing experiments click here: brewing with Siphon and brewing with Chemex. This week I would like to review three different cold brew methods. Cold or ice brew tea is […]
By Giedre Trumpiene Hello again! This is Giedre. I am continuing my non-traditional tea brewing methods and tool adventure! This week I would like to introduce you to the coffee brewer- Chemex. As well as, one of my favourite Obubu’s tea – Wind sencha. In case you missed the first part of the article and […]
Hello everyone! How are you doing? I think there are many people who are having troubles or are having a hard time due to the influence of the new coronavirus. I hope that these things will come to an end quickly. At times like this, everyone is amazed with the power of Japanese tea. For […]
By Giedre Trumpiene Tea has thousands of years of history over which many different forms and brewing techniques have been developed. Interestingly, unusual brewing techniques and tools foreign to our current times can be read about or seen in museums – it is a great testament to the lengths that tea has evolved over time. […]
Sweet Sakura Tea Marie Sweet cherry tea is also available this year! What is Obubu Tea? Obubu Intern Raw Tea Sample Sakuracha This year, Obubu is preparing sweet cherry tea for spring! In Japan, cherry tea pickled with salt and plum vinegar is common and the most drunk, but for a few […]
Today is a sunny day and the staff and the intern all planted baby tea trees. The variety is called Saeakari and it is the first time we are planting this cultivar! This is going to be a gyokuro tea field, so we will set up more shading shelves for this. We are making it […]
This blog post is the creation of one of our amazing previous interns Carly De La Cruz. She came to Wazuka to learn about tea and she delved into the rich history and culture with fervour. It’s always a pleasure to see people so passionate about tea and so keen to learn more about how […]
Today, I would like to introduce one of the interns! This time it’s intern No.115, Nick from Bristol the United Kingdom originally from Bulgaria! Speaking of Bulgaria, it is the country that everyone in Japan knows for its famous yogurt. Nick, moved to Bristol to five years ago and has been stocking […]
More and more individuals are becoming enchanted by the Japanese tea room and ceremony service. Chado (the Japanese tea ceremony) searches for finesse in simple movement, and showcases elegance and purity in form. When coming to Japan, it seems as if these qualities are inherently ingrained within the lifestyles of the people. Coming to Japan […]
Hachijuu-Hachiya, the 88th Day 八十八夜 The 88th day of traditional Japanese calendar, which falls right around May 1st or 2nd, is famous as an important date for farmers, and especially tea farmers. For several hundred years, the 88th day has been considered the best day to start the spring tea harvest. Those tender new shoots […]
During tea tours, we are often asked whether there are different types of plants for different teas. Read on for the answer! Tea Cultivars A cultivar is a group of plants that have been bred by farmers for desirable characteristics. Cultivars can be more or less suited to weather conditions (frost hardy or early […]
As we’ve seen in the “What’s in a Name?” blog series, Japan is famous for producing green tea in great variety. There’s sencha, tencha, matcha, gyokuro, kukicha, bancha, genmaicha, and houjicha. These have been central to Japanese production for hundreds of years. However, if we look beyond green tea, there is even more delicious tea to […]