What is ‘sustainable agrictulture’ and a new Gyokuro tea field!

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 […]

Herbs and tea ・Our experiment of a mint infused Matcha!

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 […]

Summer Tea Hand Picking and Hand Rolling Event 2020

On Saturday, July 11, 2020, Obubu’s “Summer Tea Picking & Handmade Tea Making Experience” was held! Due to the influence of COVID-19 this year, Tea Loves from all over the world participated in the situation that it is difficult to participate from abroad! After the greetings and explanations on how to pick the shoots were […]

Tea in Indonesia

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 […]

5 Ways To Reuse Your Tea Leaves

By Giedre Trumpiene Hello, tea lovers! This is Giedre. An exciting time of the year in a tea world, right? Amazing freshly pressed sencha aromas and flavours fill the air here in Obubu. This Friday, to switch things up, I would like to talk about what happens after brewing the tea. Sometimes it is so […]

An Old Tea Box Revival

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 […]

Obubu’s Original Tote Bag

Hello everyone~! It’s early March. In winter, when tea farming calms down a little, what are Obubu doing? Todays blog will be an exciting one! Obubu original tote bag is finally completed! ! This tote bag project is led by Marie of Obubu staff. The design, of course, the choice of tote bag fabric, the […]

Sweet Sakura Tea 2020

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 […]

Planting a Tea Garden

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 […]

A brief summary of Japanese Tea – Carly De La Cruz

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 […]

Kayo’s Tea Kitchen

Tea ZUKUSHI dish Today, I taught tea tasting dishes to all intern students. It’s possible to cook and eat tea! The kinds of Tea we will use today: Fresh tea leaf Roasted Tea Tea Powder Brewed tea leaves Tea So please try by all means. Fresh Tea Leaf Tempura Because it isn’t time for the […]

Autumn Moon Sencha Production Day

  In September last year we started out our Autumn Harvest season with a harvest and production of our Autumn moon sencha. The field we harvested may be recognisable to some of our tea tour guests! We started the day by headed into the fields at 8:00am and made our way through the rows of […]

Kai’s Kitchen- Nothing more appetizing than a good appetizer

Kai’s Kitchen Nothing more appetizing than a good appetizer         Hello all! Welcome back to Kai’s Kitchen. This week we kick things off by leaning a bit into the savory side of things. Japanese Tea is very well known for its insane umami flavor. Umami is a word overused and not very well […]

Tea Ware: Modern Western Tea Wares and Japanese Tea

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 […]

The 88th Day: Spring tea picking tradition!

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 […]

What’s in a Name? Part III: Bancha & Hojicha

Are you ready for part 3?! Here come bancha and hojicha!  Bancha  番茶 The character for ban includes the characters for rice and field, and refers to a turn or a number in a series. Bancha is usually translated as coarse or common tea, and is made from mature leaves picked in between the four main harvests […]

What’s in a Name? Part II: Gyokuro & Kukicha

Welcome back to our blog series on tea names! Today, we’ll cover gyokuro and kukicha.   Gyokuro  玉露 Gyokuro, meaning “jewel dew,” conjures up an image of morning dewdrops collected from rare jade, and the tea liquor is a vibrant green color to match. Gyokuro is famous as a luxury tea; it’s harvested just once […]

What’s in a Name? Part I: Matcha, Tencha, and Sencha

Hello everyone! This week’s post is the first section of a series on Japanese tea names. If you’ve ever been curious why a tea is called by a particular name, this is the post for you!   Tea  茶 Perhaps the most important word on this list is cha, or tea. The Japanese character has its […]

6 Reasons Used Tea Leaves are Best Household Helper

In love with your cup of tea but don’t know what to do with loads of brewed tea leaves? Instead of disposing them, Japanese like to dry and re-use these tea leaves (also called chagara) in many ways, be it beauty care or household maintenance. Here’s how chagara can be used to enhance our household […]

Japanese Tea Workshops in the Hague – 3rd-4th October, 2015

The Hague is one of our favorite places to visit on the Euro Tour, as here we can simply talk the language of tea and need no translation. Our events in The Hague are hosted by the International Tea and Coffee Academy, that teaches the new generation of tea and coffee professionals, who have an […]

Matcha Workshop in Barcelona – 1st October, 2015

We visited Barcelona last year and having been invited by young tea enthusiasts Matteo and Sandra form the Tea Lovers Project we had another chance to come to Barcelona this year. To tell the truth Matteo and Sandra have already been working with our tea and before the event they event took us to a […]