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Samidori Matcha in a Tin
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Tea Info Shelf - Kukicha Brewing
Continuing our tea brewing video series Matsu-san shows how to brew Kukicha, a unique Japanese tea made from tea stems and twigs.
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Tea of the Month 
Samidori Matcha in a Tin
Rich and smooth, Samidori has a subtle sweetness with undertones of banana and rosemary. Its forest green colour is accompanied by a delicate aroma of avocado. Made by grinding Tencha from the first harvest of the year, it is one of the highest grade Matchas best enjoyed on its own.
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Kukicha Tsubame
Medium bodied with a mild aftertaste, Tsubame has a dark sweetness with notable flavors of licorice, bark, and molasses. Pale yellow in color, Tsubame has a leafy aroma with hints of caramel. Made from the stems of the Summer harvest Tencha leaves used to produce our kitchen grade Matcha, this tea is a bit hardier and more resilient than the other unroasted Kukichas.
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Kukicha Tsugumi
Medium-heavy in body with a lingering presence, Tsugumi has notes of honey, pecans, and chamomile. With a more pale orange hue, this roasted Kukicha has a notable aroma of wood, peat moss, and toast. Produced from the stems of the Autumn harvest Tencha leaves used to make our kitchen grade Matcha, Tsugumi is roasted to bring out more unique flavors.
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What's New? - Samidori Matcha in a Tin

Most of Obubu's Matcha is packaged in aluminium bags, but with growing interest in Matcha and especially it being package in a tin, we are introducing one of our drinking grade Matchas - Samidori in tin for easier use and storage.
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Meet Obubu's Friends - Kevin

Who are you and what do you do? My name is Kevin Alyono, I am a Cornell University student studying international rural development and environmental science. My academic focus revolves around the intersection between people, food, and nature. I am also a hobbyist photographer and artist. You can find some of my work on my website.
How did you get to know Obubu? I got to know Obubu through a job posting at my University Website. Apparently Obubu had visited my university for a workshop in the past. Having always been curious about tea, I applied and was accepted into their internship program.
What is Obubu to you? Obubu to me is my mentor. My time at Obubu awarded me with invaluable insights beyond tea agriculture and international business; insights that I still carry with me today. Matsu-san’s passion and positivity is contagious and Simona’s patience and resiliency is humbling. 
What is your favorite way to make tea? My favorite way to make tea is with pure unadulterated whole tea leaves from a place I have a connection with, and when I am serving others. To me tea is about a sense of connectedness and hospitality. It is a way to welcome others into your space and partake in a shared experience of soothing calmness. It is a way to stop time and be at peace with others around you.
What message would you like to pass to Obubu readers and friends? Obubu is more than just a tea company. It is a family of golden-hearted individuals that changes lives through tea. On your next purchase of tea, or any other product for that matter, think about the people behind the processes and production. Your individual decisions through monetary purchases have an impact on more than just the purchasing of that product. It has the power to change the lives of people and their environment as well.
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Events of the Past Month - Obubu Taiwan Tour

Every year Obubu team travels abroad to meet our friends in foreign countries and inspire more interest in Japanese tea. This year our domestic staff team including Kayo, Momo and Yohei went to Taiwan. Starting in Taipei and travelling more south, in four days they had a chance to visit several tea shops and cafes. Having realized how popular Japanese tea in Taiwan is, another tour with more events and activities is already in the mind for the next year.
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