Our Craft

Sourced from the renowned tea fields of Shizuoka, near the foothills of Mount Fuji, this matcha reflects one of Japan’s most respected growing regions. Mineral-rich water, fertile soil, and soft mountain mist create ideal conditions for cultivating leaves with depth, clarity, and natural balance. Only first-harvest leaves are selected at their peak, when color and flavor are most vibrant. Each leaf is carefully hand-picked, then slowly stone-milled using traditional methods that preserve its smooth texture, bright green hue, and rich umami character in every cup.

At Obubu, tea is cultivated through a shared commitment, where every member of the team participates in caring for the garden, harvesting, and processing the leaves. This collective approach creates a deep connection to the land, guided by attention, respect, and long-term responsibility. Their Blue Forest Tea Garden follows a regenerative philosophy, returning pruned leaves back into the soil to naturally enrich the ecosystem. This method supports soil health and sustainability while preserving the integrity and flavor of the tea, offering a thoughtful approach to modern Japanese tea cultivation.

In Uji, the historic heart of Japanese tea, craftsmanship is defined by precision and refinement. Here, tea making is guided by generations of knowledge, where the focus lies in carefully selecting and elevating the finest leaves. Plants are shaded for over 20 days before harvest to enhance sweetness, color, and umami. Each batch is meticulously evaluated, and through refined blending techniques, leaves are combined to create harmony in flavor, aroma, and appearance, resulting in a balanced and elegant tea experience.