“After visiting Wazuka and seeing the Obubu Tea farm in action I am excited to give this one a try and also it makes me miss Wazuka. It’s a quaint little town that I highly suggest anyone to visit...” Read full tasting note
“Finally decided to brew this matcha sample after sitting on it forever. Appearance wise, it was pale green in color and clumpy, likely due to its age. Steeped the entire 2g sample using 175 F...” Read full tasting note
Silky and smooth, Samidori has a subtle sweetness with undertones of banana and rosemary. Its forest green colour is accompanied by a lovely avocado aroma. It is made by grinding Tencha leaves from the first harvest of the year and is perfect for enjoying a pure cup of Matcha.
Taste: Umami
Body: Rich
Texture: Rounded
Length: Long
Harvest: May
Tea Cultivar: Samidori
Origin: Wazuka
Cultivation: Shaded
Processing: Steamed, Dried, Ground
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.