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Kyoto Obubu Tea Farms: Wazuka Grower Since 2004

Kyoto Obubu Tea Farms grows matcha in Wazuka, offering Okumidori, Samidori, and Gokou cultivars with umami, sweet, or floral profiles.
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Who is Kyoto Obubu Tea Farms?

Kyoto Obubu Tea Farms is a Wazuka, Kyoto tea farm producing matcha with an aracha processing method that uses stems and veins for bolder flavour and less waste. Its core cultivars—Okumidori, Samidori, Gokou—span rich umami, sweet, and floral profiles.

Rooted in centuries-old Wazuka expertise, the farm hand-picks buds for ceremonial grades and machine-harvests for volume. Aracha processing yields vivid green hues and umami depth; a Yabukita culinary matcha from unshaded autumn leaves adds strong vegetal notes for cooking.

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Kyoto Obubu Tea Farms in details

Kyoto Obubu Tea Farms brings the tea fields of Wazuka directly to your cup. Operating from the heart of Kyoto’s renowned tea region, this artisan farm connects tea lovers worldwide with authentic Japanese teas while revitalizing rural tea communities through education and sustainable practices.

Rooted in Wazuka’s Tea Heritage

Nestled in Wazuka, a village where tea cultivation spans centuries, Kyoto Obubu Tea Farms maintains deep ties to traditional Japanese tea agriculture. Lead farmer Akky-san works directly in the gardens daily, ensuring every harvest meets exacting standards. This hands-on approach preserves time-honored methods while adapting to modern sustainability needs.

The farm operates with a community-first philosophy, functioning similarly to a non-profit by donating to local charities and supporting tea-growing regions globally. Their mission extends beyond commerce to bridge the gap between producers and consumers through transparent relationships and shared knowledge.

The Aracha Difference

Kyoto Obubu specializes in aracha processing, a distinctive approach that incorporates elements of the whole tea plant rather than discarding stems and powder. This method reduces waste and creates teas with a signature bold taste and vibrant green color that sets Obubu apart in the matcha marketplace.

Their product range spans the full spectrum of Japanese tea traditions:

  • Premium green teas including gyokuro, sencha, and ceremonial-grade matcha
  • Roasted varieties like hojicha and kyobancha for diverse flavor profiles
  • Limited edition and organic selections for discerning tea enthusiasts
  • Cooking powders and sampler sets for exploration and culinary applications

Education Meets Sustainability

Kyoto Obubu Tea Farms invests heavily in tea education through internships, virtual tours, and hands-on workshops covering everything from hand-rolling techniques to traditional Japanese confectionery. These programs share technical knowledge about tea agriculture and culture with a global audience.

Environmental responsibility guides their operations. They ship through DHL’s Go Green program to minimize carbon emissions and practice sustainable farming that protects Wazuka’s ecosystem for future generations. Their Tea Club membership connects enthusiasts who value both quality and ethical sourcing, creating a community that supports small-scale tea farmers while accessing exceptional Japanese teas directly from the source.

About the Kyoto Obubu Tea Farms Matcha

Kyoto Obubu Tea Farms builds its matcha around specific cultivars, all shaped by its signature aracha, or crude tea, processing method.

Core Collection

  • Okumidori: rich umami with a slightly sweet finish and fresh grassy aroma; bolder and grassier than traditional Kyoto producers, good for usucha, lattes, and desserts.
  • Samidori: naturally sweet and mellow with a creamy texture and reduced bitterness, suiting usucha, lattes, and confections.
  • Gokou: fragrant and floral with a sweet, mellow taste, best enjoyed straight as usucha.

Culinary Grade

Premium Cooking Matcha uses Yabukita for a slightly bitter, strong green-tea flavor. Harvested in July from unshaded autumn leaves, its vegetal character suits baking, smoothies, and ice cream, and it is produced by ball mill for larger quantities.

Aracha Processing

The aracha method uses more of the plant, including stems and veins, for bolder flavor, distinctive green hues, and reduced waste compared with highly refined processing.

Harvest location

Kyoto Obubu Tea Farms grows its tea in the renowned Wazuka region of Kyoto Prefecture, an area celebrated for ideal tea-growing conditions and centuries of cultivation expertise. The operation is built on close relationships with local experts and the region's inherited knowledge.

Harvesting

Obubu combines traditional hand-picking with modern machine harvesting. Hand-picking is reserved for premium grades, allowing careful selection of the finest bud and two leaves for ceremonial-grade matcha, while machine harvesting supports larger-scale production. Harvest timing is judged from leaf maturity, weather patterns, and seasonal change.

Cultivation

The aracha processing approach shapes cultivation, using more of the plant to capture flavour from leaves, stems, and veins. The Premium Cooking Matcha uses unshaded, autumn-harvested Yabukita cultivar leaves processed in July, reflecting Wazuka's distinctive terroir.

Kyoto Obubu Tea Farms History

Kyoto Obubu Tea Farms was founded in 2004 by Akihiro Kita (Akky-san) and Yasuharu Matsumoto in the traditional tea village of Wazuka, combining centuries-old cultivation with a global outlook.

Milestones

  • 2008 — Launch of the Obubu Tea Club subscription service for members worldwide.
  • 2012 — Immersive tea tours introduced across the production process.
  • 2019 — International internship program begins, teaching sustainable farming.
April 1, 2004

Akihiro Kita (Akky-san) and Yasuharu Matsumoto founded Kyoto Obubu Tea Farms in the tea-growing village of Wazuka, aiming to combine traditional cultivation methods with global outreach.

January 15, 2008

In 2008, Obubu Tea Farms launched the Obubu Tea Club, a subscription service delivering curated selections of premium Japanese teas and educational materials to members around the world, fostering deeper engagement.

September 10, 2012

Kyoto Obubu Tea Farms began offering immersive tea tours in 2012, allowing visitors to experience the full tea production process from hand-picking leaves to steaming and packaging, deepening cultural understanding.

April 1, 2019

In 2019, the farm initiated an international internship program, inviting participants to learn sustainable farming techniques, engage in community projects, and experience daily life within traditional Japanese tea culture.

Frequently asked questions

Here are some frequently asked questions and answers.

What makes Kyoto Obubu Tea Farms' aracha processing method different from other matcha producers?

Kyoto Obubu Tea Farms uses a distinctive aracha (crude tea) processing method that sets them apart from traditional matcha producers. Unlike many companies that prioritize refinement, Obubu champions the complete essence of the leaf by utilizing more of the plant including stems and veins.

This aracha approach results in a bolder, more vibrant flavor profile and signature green hue while reducing waste. The method captures the full spectrum of flavors residing within the entire leaf structure, creating matcha with more pronounced grassiness and intensity compared to highly refined alternatives from established Kyoto producers.

Which Obubu matcha cultivar should I choose: Okumidori, Samidori, or Gokou?

Each of Obubu's matcha cultivars offers distinct characteristics:

  • Okumidori: Rich umami with slightly sweet finish, fresh grassy aroma - ideal for usucha, lattes, and desserts
  • Samidori: Naturally sweet and mellow with creamy texture, delicate sweet aroma - perfect for usucha, lattes, and sweets
  • Gokou: Fragrant floral aroma, sweet and mellow - best enjoyed straight as usucha to appreciate its strong floral notes

Choose Okumidori for bold umami, Samidori for gentle sweetness, or Gokou for distinctive floral character.

How does Obubu's Excellent Cooking Matcha differ from their ceremonial grades?

Obubu's Excellent Cooking Matcha uses the Yabukita cultivar and is specifically designed for culinary applications. This cooking-grade matcha is made from unshaded, autumn-harvested leaves processed using a ball mill, which allows for large-quantity production.

The flavor profile is slightly bitter with strong green tea taste and vegetal, grassy aroma - perfect for baking, smoothies, and ice cream where the robust flavor won't be overwhelmed by other ingredients. This contrasts with their ceremonial grades like Samidori and Gokou, which are shade-grown and optimized for drinking.

Can I visit Kyoto Obubu Tea Farms and participate in their tea tours?

Yes, Obubu offers immersive tea tours that provide hands-on experience with Japan's ancient tea culture. Located in Wazuka, these tours allow visitors to experience various stages of tea production from tea picking to brewing and tasting.

The farm also offers international internship programs where participants gain firsthand knowledge of tea farming and production. These experiences reflect Obubu's mission to unite tea producers and consumers, cultivating a global community beyond just selling tea - they're sharing cultural experiences rooted in their collaborative philosophy established since 2004.

What is the Obubu Tea Club and how does it work?

The Obubu Tea Club, established in 2008, delivers curated tea selections and educational content to foster deeper appreciation of Japanese tea culture. This subscription service reflects founders Akky-san and Yasuharu Matsumoto's vision of building community connections rather than focusing solely on commerce.

Members receive carefully selected teas along with comprehensive educational resources, empowering tea enthusiasts worldwide to understand the nuances of different cultivars and processing methods that make Obubu's offerings unique.