Nestled amidst the misty mountains of Wazuka, Japan, lies a hidden gem for tea enthusiasts – the Kyoto Obubu Tea Farm. Our recent visit to this picturesque tea haven was nothing short of magical. From the moment we set foot on the farm, we were captivated by the rich aroma of freshly brewed tea and the tranquil beauty of the surrounding tea fields. Join us as we take you on a journey through our unforgettable experience at the Kyoto Obubu Tea Farm.
Before delving into our adventure, let's set the stage with a brief overview of the demographics and tea-making history of the Wazuka region. Wazuka, located in the southern part of Kyoto Prefecture, boasts a rich history dating back centuries. Kyoto is known and cherished for its traditional culture, and in this region, Wazuka is renowned for its pristine natural environment and ideal climate for tea cultivation.
Wazuka has been a hub for tea production since the Kamakura period (1185–1333), and today, it continues to be one of Japan's leading tea-producing regions, attracting tea enthusiasts and travelers from around the globe. To the extent that town's nickname is Chagenkyo, which translates to "Teatopia"!
Our rainy day adventure began with a guided tour of the tea fields, where we learned about the meticulous process of tea cultivation. The farm, situated over 1700 feet above sea level boasts a prime location for growing high-quality tea. This elevation provides cooler temperatures and increased humidity, which are essential for certain types of tea, such as gyokuro and sencha.
As we wandered through the tea fields, our guide explained how different environmental conditions influence the flavor and quality of the tea. For example, gyokuro, known for its sweet, umami-rich flavor, requires specific growing conditions, including a shaded cultivation process called "kabuse". About three weeks before harvest, the tea bushes are shaded with special covers or screens to block out sunlight. This shading reduces photosynthesis in the leaves, prompting the plant to produce more chlorophyll and amino acids. As a result, the tea leaves develop a distinct deep green color and a rich, sweet flavor profile with notes of umami. This shaded cultivation method is essential for producing gyokuro tea, prized for its delicate taste and exceptional quality.
On the other hand, sencha, a popular green tea variety, thrives in full sunlight. The tea bushes are grown in open fields, allowing ample sunlight to reach the leaves and promote healthy growth. Additionally, the timing of harvest plays a crucial role in the flavor profile of sencha. The first flush, or "shincha," harvested in early spring, is prized for its delicate flavor and vibrant green color.
We were amazed to discover how the farmers meticulously manage these environmental factors to cultivate teas with unique characteristics and flavors. From the arrangement of the tea bushes along the slopes to the timing of harvest, every decision is made with precision to ensure the highest quality end product.
As we gazed out over the rolling hills dotted with tea bushes, we couldn't help but marvel at the beauty and tranquility of this tea-filled paradise.
Our curiosity then led us to explore the inner workings of the tea-making process at the Kyoto Obubu Tea Farm, and the the intricate craftsmanship and dedication involved in every step of production. As we witnessed the people and machines responsible for withering, rolling, drying, and sorting of tea leaves, we gained a deeper understanding of the artistry behind each cup of tea. The Obubu farmers' commitment to quality and tradition was evident in their attention to detail and passion for their craft. From the careful selection of leaves to the precise timing of processing techniques, every decision is made with the goal of preserving the integrity and flavor of the tea. It was truly inspiring to see firsthand the level of care and expertise that goes into creating the teas we know and love.
After gaining insights into the tea-making process, we were eager to indulge in a tea tasting experience. With expert guidance from our hosts, we delved into a sensory journey, sampling an array of Japanese tea blends. From the refreshing brightness of Sencha to the luxurious umami of Gyokuro, each cup offered a unique and delightful experience. We were particularly captivated by the complexity of Wakoucha, with its robust flavor profile reminiscent of Japanese black tea, and the delicate floral aroma of Sencha-Sakura, which transported us to the enchanting beauty of cherry blossom season.
We would be remiss if we didn't highlight our first sip of Obubu's Matcha, a cherished, vibrant green tea powder with deep cultural roots in Kyoto and Wazuka. Matcha's smooth texture and distinct umami taste, achieved through meticulous shading of the tea plants before harvest, exemplify its significance in Japanese tea culture.
Mini-History lesson: In Kyoto, Matcha holds a long-standing tradition, often featured in elegant tea ceremonies known as "chanoyu" or "sado". Wazuka, renowned for its tea production, celebrates Matcha or "Uji" as a highlight of the region's offerings, benefiting from the fertile soil and favorable climate that contribute to its exceptional quality. Our tasting experience not only allowed us to appreciate Matcha's unique flavor but also provided a deeper connection to Japan's rich tea heritage, emphasizing the beauty and tradition surrounding this beloved beverage.
As we savored each sip of Obubu's tea sampler, we were not only treated to a feast for the taste buds but also a deeper appreciation for the cultural significance of tea in Japan. The informal tea ceremony that accompanied our tasting session provided a moment of reflection, allowing us to pause and honor the centuries-old traditions that have shaped Japanese tea culture. It was a reminder of the profound connection between tea and mindfulness, as we found ourselves fully immersed in the present moment, surrounded by the tranquility of the tea farm.
Our culinary journey at the Kyoto Obubu Tea Farm continued with a delectable tea-inspired vegetarian lunch, featuring dishes infused with the flavors of tea. From using tea as a broth, to sides dishes made of spent-tea leaves and tea-infused desserts, each bite was a testament to the versatility of tea as an ingredient. As we savored our meal amidst the serene surroundings, we couldn't help but feel grateful for the opportunity to experience tea in all its forms.
Reflecting on our recent journey to the Kyoto Obubu Tea Farm, it's clear that every moment was crafted to deepen our understanding and love for Japanese tea culture. From the breathtaking tea fields to the hands-on tea-tasting sessions and delicious tea-infused meals, our time there was nothing short of inspiring. Every step of the process, from planting to packaging, showcased the dedication and skill of the farmers and artisans behind each cup of tea. As a result, we signed up for the Obubu Tea Club and look forward to receiving monthly tea gifts that wil keep us connected to the history, flavor and wonder of Wazuka teas!
As we return to our own tea-making practice, we're excited to incorporate the best practices we've learned from our experience at Kyoto Obubu Tea Farm. From the meticulous attention to detail in cultivation to the careful craftsmanship in processing, we've gained valuable insights that will undoubtedly enhance the quality of our own teas. We're committed to honoring the traditions and techniques we've witnessed, ensuring that every batch of tea we produce reflects the same dedication to excellence and respect for the art of tea-making.
Now, we want to hear from you. Have you ever explored a tea farm or participated in a traditional tea ceremony? What parts of tea culture resonate most with you? Share your experiences and thoughts in the comments below. Let's continue to celebrate and cherish our shared love for tea together!
Intrigued by our tea-filled adventure? Stay tuned for more tales from our travels and tea discoveries in future blog posts.
References:
Obubu Tea Farm Website: https://obubutea.com/
"The Book of Tea" by Okakura Kakuzo
"Tea of the Sages: The Art of Sencha" by Patricia J. Graham
"Tea Life, Tea Mind" by Soshitsu Sen XV
"The Story of Japanese Tea: A Guide to the History, Culture, and Art of Japanese Tea Ceremony" by Tyas Sosen
"The Book of Sencha" by Hori Mai
Camellia Sinensis: https://camellia-sinensis.com/
Kyoto Travel Guide: Available from various retailers and travel websites
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