Day 6. Wazuka.

We spent the day with the lovely folks at Obubu-en in the Uji area outside Kyoto. They are farming over 15 pieces of land and producing a range of teas ranging from Kyobancha to a shincha Kabuse. We had a great time talking with them about tea production in the area and how they are growing green tea consumption domestically and abroad. They have several english speaking interns who were kind enough to brew some teas, tell us a bit about the history of the business, and even drive us into the fields to meet their farmer-at-large and president, Aki san.

Being north of Yame, Uji is just about to begin shincha harvest. We were fortunate to get a chance to check out the fields before picking. The light green leaves you see in the photos are the young “baby” shoots which will be harvested as shincha and “ichibancha”. They currently contain the majority of the tea plants nutrients and in turn, the most flavor.

We sat down and tasted some teas with VP mastumoto san and discussed their vision for farming in Japan. Needless to say, Japan is fortunate to have such driven and dedicated farmers. We are grateful they provided us with such hospitality and we are excited to see what’s next for them.

Back in Uji tomorrow sourcing new teas and grinding our own (!) matcha.

zach manganComment