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Shincha preorder and Shincha Picking Event in May
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Tea Info Shelf
Spring harvesting season is about to start, so it is a great time to talk about the yearly harvesting schedule. Japanese tea is harvested at a few week interval during between April and October. Spring harvest Senchas made in April/May are the most prized. Second harvesting season is in the middle of summer, usually in July, when summer Senchas and cooking grade Matchas are usually made. Since tea keeps growing, another harvest is in September/October. In between the main seasons, tea leaves continue to grow, and once bigger lower level leaves are cut, they either are made into Bancha or returned to the tea field as a fertilizer. While considered a lower grade tea, Bancha is very flexible, and is often used as a material for other teas, such as Genmaicha (where it is mixed with roasted rice) or Houjicha (where it is roasted lightly). You can try Organic Bancha and related teas in the Tea of the Month section below.
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Tea of the Month
Organic Bancha
Medium light in body and smooth, this Bancha has subtle astringency, accompanied by gentle notes of rhubarb. It appears willow green in a cup and gives off herbal aroma with hints of oregano. Grown organically and made in-between the main harvests of sencha, it is a refreshing lower grade tea.
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Organic Genmaicha
Medium-bodied with a rounded finish, this Genmaicha boasts a naturally sweet taste, with notable elements of melon and camomile. Bright yellow with a honey hue it offers a nutty aroma with hints of pistachio. Made by mixing organic bancha with roasted rice, it is one of the most buttery and sweet teas.
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Organic Hojicha
Light in body with a smooth velvet quality, this Hojicha has warm sweetness accompanied by vibrant notes of almond. It steeps in a bright bronze color with purple hue and has a woody aroma with hints of spruce bark. Grown organically and made by roasting bancha it offers a more warming experience than other green teas.
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What's New? - Shincha 2015 Preorder

Spring this year was warm, and because there were no frosts or sharp temperature drops young tea bugs have grown strong and beautiful; and we are ready to open spring harvesting season. It will take us a few weeks to harvest and process the teas, but if you would like be first to receive fresh tea you can now preorder spring teas: Kabuse Sencha, Sencha of the Spring Sun, Sencha of the Wind, Sencha of the Earth, Organic Kabuse Sencha, Organic Sencha and Organic Fukamushicha. Simply write `2015 Harvest` in order notes section on the check out page on our website, and your order will be sent to you once fresh spring tea is ready.
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What's New? - Shincha Picking Event 16th May

Every year we organize a Shincha Picking Event for community to get together and pick the most prized young tea leaves. It is a great way to spend a morning in a beautiful Japanese countryside. Tea leaves picked during the event are also submitted to the Japanese Tea Competition and all the attendees will receive a small bag of it after the end of the competition. If you are in Japan in the middle of May, don`t miss the chance.
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Meet Obubu's Friends - Peter

Who are you and what do you do?
 My name is Peter and I am the founder of Teamania. Switzerland is well known for chocolate and also as a hub for coffee but there is no tea culture so far. Traditional tea shops sell mostly herbal tea and maybe some standard green or black tea. Our mission is to change that and make high quality tea available to everybody in Switzerland. 
How did you get to know Obubu? We started our tea business with tea from Thailand - my wife’s homeland. Later, I was looking to expand my experience to different teas from different countries and ordered samples from various producers. I was very impressed by the constant high quality of the Japanese teas.
What is Obubu to you? I like how Obubu managed to bring the traditional tea business into an international focus. That includes also the unique Tea Internship Program and the uncomplicated and direct contact.
What is your favorite way to make tea? Usually I prefer brewing tea at home with a simple gaiwan. It’s easy to clean and the results are reproducible. Recently, I brew tea with a friend in his garden. The equipment was very basic and the weather cold and wet. But, due to the special conditions it was somehow an enlightening experience.
What message would you like to pass to Obubu readers and friends? Don’t fall for trends and hypes created by fancy blogs and magazines. Drink your tea how you like it and make your own opinion.
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Events of the Past Month - Tea Ceremony at Shokado Garden

Having received a lot of publicity from Japanese media, Obubu team got invited to a tea ceremony at Shokado Garden. Shokado Shojo, the founder of the garden, was an Edo period Buddhist monk, master of tea ceremony and one of the most talented calligraphy artists of that time. The place has a gorgeous Japanese garden with an art gallery and 4 tea rooms. We were served tea at one of the tea rooms by tea ceremony masters, one of whom has entered her 9th decade. Being all about bringing Japanese tea to the world, we want to share all sides of it: agricultural and deeply cultural.
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