Kyoto Obubu Tea Farms

Kyoto Obubu Tea Farms offers a distinctive range of matcha products, each showcasing specific cultivars and flavor profiles that reflect their commitment to the aracha (crude tea) processing method.

Core Matcha Collection

Okumidori Matcha features the Okumidori cultivar, delivering rich umami with a slightly sweet finish and vibrant green color. This variety offers a fresh, grassy aroma and works excellently for usucha (thin tea), lattes, and desserts. Obubu’s version stands out with a bolder, grassier profile compared to traditional Kyoto producers.

Samidori Matcha utilizes the Samidori cultivar, known for its naturally sweet and mellow character with creamy texture and reduced bitterness. The delicate, sweet aroma makes it ideal for usucha, lattes, and confections. This variety demonstrates Obubu’s emphasis on natural sweetness.

Gokou Matcha showcases the Gokou cultivar’s distinctive fragrant and floral characteristics. With its strong floral aroma and sweet, mellow taste, this matcha is best enjoyed straight as usucha to fully appreciate its aromatic complexity.

Culinary Grade Options

Premium Cooking Matcha uses the Yabukita cultivar with a slightly bitter profile and strong green tea flavor. Harvested in July from unshaded, autumn-harvested leaves, this variety features a vegetal, grassy aroma perfect for baking, smoothies, and ice cream. The production utilizes a ball mill process, enabling large-quantity matcha powder production.

Processing Philosophy

Obubu’s signature aracha processing method sets them apart from conventional producers. This approach champions the crude tea” philosophy, utilizing more of the plant including stems and veins to capture the complete essence of the leaf. This results in bolder flavor profiles, distinctive green hues, and reduced waste compared to highly refined processing methods.

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