I've been really excited about the tea we've gotten from Obubu Tea Farms near Kyoto. I had a chance to visit the farm this past May and was charmed by their tea tasting, got to tour their farm and factory, and made friendly connections with the staff of this amazing company.
Right now we are carrying their highest quality Kabuse Sencha which has gotten rave reviews as well as Hojicha Amber, Hojicha Powder and Sakura Cherry Blossom tea (sweet or salty). Though I feel like these teas are a fabulous introduction to Obubu's quality product, I decided to branch out and order a wider selection of what they offer because Japanese Green Tea is my current love and Obubu knows exactly what they are doing in terms of it.
Upon arrival of an order I just made, we will be offering two additional Senchas: Sencha of the Earth and Sencha of Brightness. Both are a bit lighter than the Kabuse Sencha and have beautiful and sweet tones. You will find these to be more affordable than the Kabuse. You can also look forward to their Organic Fukamushicha, Organic Genmaicha and Tsugumi Kukicha.
If you are wondering why all Japanese teas end in the word "--cha" (Matcha, Hojicha, Genmaicha, Kukicha, Sencha) it is because "Ocha" is the word for Tea in Japanese. Similarly, you will find the word "cha" in other languages throughout Asia to be a name for tea. Our Thai Iced Tea that we get is actually called "ChaThai". Tea in India, or Hindi, is called "Chai". And even our beloved Kombucha on tap that our local CrestedBucha provides for us, has the word "cha" in it.
Here is a brief profile on the president and lead farmer at Obubu.
Akihiro “Akky” Kita is the president and lead farmer at Obubu. His desire to make this tea available to the general public is the foundation of Kyoto Obubu Tea Farms. In college, Akky took up a part-time job as a farmhand in Wazuka, and fell in love with the tea of this region. He made the decision then to leave college and devote his time to mastering the art of tea farming. Recognizing the need for independent farmers like himself to spread the joy of drinking Japanese tea, he travels each year during the winter off-season to bring Japanese tea to people all over the world.