Specialty Tea Soda’s
The following blog is about some specialty teas I decided to use, one of which Obubu has and another I was able to enjoy and learn about while in Japan. These two teas are Sakura tea and Awabancha....
View ArticleTea History in Depth
An Overview of the Commodity and its Trade in Japan from 538 AD to 2024 AD Jack A. Ryan Obubu Intern #180 Foreword About the Author and Introduction This work is a brief primer which focuses on the...
View ArticleAssistant Manager Blog by Alix [Spring 2024]
Hello everyone ! My name is Alix and I am Assistant Manager #6 at Obubu. I come from the North-West of France (Brittany and Normandy !) and I studied agriculture and food engineering. My combined...
View ArticleAssistant Manager Blog by Sarah [2023.09月 – 2024.09月]
One year as an Assistant Manager at Obubu みなさん こんにちわ! This is Sarah and, together with Pau, I joined Obubu as an Assistant Manager in September 2023. It is now the end of my program, and I wish to give...
View ArticleAssistant Manager Blog by Pau [Spring season]
Spring is by far the busiest period of the year at the farm. It is high season for tourism, so we welcomed many guests for our 4-hour tours and our other experiences. For farming, the season started...
View ArticleAssistant Manager Blog by Pau [Summer season]
After the spring harvest, we had a bit of a downtime from extensive fieldwork like harvesting. Soon after, we switched to farming mode again to prepare for summer harvest and also had the chance to do...
View ArticleImagining Tea
Here at Obubu, we often say: “Tea is freedom”. And while it usually denotes the flexibility of brewing parameters, and the subjective nature of how we perceive taste, I think this saying serves to...
View Article2024 National Hand Rolling Competition experience
Hello, staff member Pau here. On the 14th of November, the National Hand Rolling Competition was held in the city of Fujieda, Shizuoka Prefecture. As per tradition, the Wazuka Hand Rolling Preservation...
View ArticleAssistant Manager Blog by Alix [Summer 2024]
Hello everyone! You might have read my Spring Blog about my first quarter at Obubu. If you are interested in learning more about what assistant managers get up to in the summer and what I did in my...
View ArticleSoul of autumn (秋の魂)
Catch the soul of the seasons Through flowers, poems and wagashi … In a book to feel season changes and experiment what Nagori (名残) and Natsukashii (懐かしい) are. Nagori is nostalgic feelings about things...
View ArticleAwabancha Adventures in Shikoku
As the golden colors of autumn spread across the Japanese countryside, there’s a special kind of magic that happens here at Obubu in the fall. This season marks a time of both reflection and...
View ArticleAn unexpected party – Assistant Manager Blog by Marcello [Autumn 2024]
My name is Marcello, and I’m from Italy. I recently joined the Assistant Manager Team as its 7th member. I studied at the University of Gastronomic Sciences in Pollenzo, Piedmont. But my passion for...
View ArticleAssistant Manager Blog by Alix [Autumn 2024]
Hello everyone! Welcome to my third blog about my adventures as an Obubu Assistant Manager! Autumn in rural Japan is the season of higanbana (red spider lilies), persimons, chestnuts, beautiful fall...
View ArticleUncooked Pressed Cheese and Tea Pairings
When you think of cheese, you probably think of wine and bread as good foods to pair it with. While these are, of course, great options, one of the products that pairs surprisingly well with cheese is...
View Article秋: Assistant Manager Blog by Katrina [Autumn 2024]
Hey hey, Katrina here! I am back! In autumn 2022, I joined Obubu as an intern (#138), and while I was volunteering at the sister project Ikedoki in Higashi Sonogi last year, also made a brief return to...
View ArticleBlue Cheese and Tea Pairings
Known for its pungent aroma and tangy bite, blue cheese can be an intimidating yet rewarding choice for tea pairings. The right brew can balance its intensity, mellow its saltiness, and highlight its...
View ArticleWinter in Japan – Assistant Manager Blog by Mac
As the first signs of winter creep into the valley, the landscape slowly transforms into a serene tapestry of soft whites and deep greens. Wazuka takes on a quiet beauty during this time and this...
View ArticleCooked Pressed Cheese and Tea Pairings
Cooked pressed cheeses, like Comté and Gruyère, develop deep, caramelized flavors through careful aging, making them an exciting partner for a well-chosen tea. Let’s dive into the best pairings to...
View ArticleAssistant Manager Blog by Alix [Winter 2024]
Hello everyone, Alix here (AM #6) ! In this blog I am writing about my experience of my last quarter at Obubu, which seems a bit surreal after such an amazing and intense year. Winter is the most quiet...
View ArticleSoft Cheese and Tea Pairings
Soft cheeses, with their delicate textures and buttery flavors, call for equally refined tea pairings that enhance their richness without overwhelming their subtlety. Let’s explore the perfect...
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