“Sipdown! (28 | 302) Mastress Alita’s Sipdown Challenge (October) – “A nutty tea” Can’t get any nuttier than a hojicha with genmai added! Although, honestly, I don’t taste much of the rice here? ...” Read full tasting note
“tbh I don’t have much in the way of a substantive review of this sipdown of a sample that came my way courtesy of Cameron B.. I had enough for two cups. I remember enjoying the first and thinking...” Read full tasting note
A delicious blend of roasted green tea and roasted Mochi brown rice. This tea combines the nice raosted flavour and sweetness of our Basic Hojicha and the nutty round taste of our roasted Genmai that reminds of Soba-cha (buckwheat tea). A soothing cup without any bitterness and a very low caffeine content.
Taste: Sweet
Body: Light
Texture: Rounded
Length: Medium
Harvest: June
Tea Cultivar: Mixed
Origin: Wazuka
Cultivation: Unshaded
Processing: Steamed, Rolled, Dried, Roasted + mix with roasted rice
It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.