Kyoto Obubu Tea Farms

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Recent Tasting Notes

Now this one smells quite grassy, the dry leaf somewhere between hay and lawn clippings, but also something else, maybe a bit damp and mulchy, soil-y, and… oh, well, I guess this is literally named “earth.” That tracks.

The wet leaf smells about like what I might just call “classic” sencha. Like one whiff of this would probably make anyone go, “oh yeah, that’s sencha.” Someday maybe I’ll have better words to describe this, but all I can say is that the scent is quite directly attached to a specific memory.

First steeping is quite mild, but I got a lovely surprise melon rind or cucumber note amid this grassiness.

I think I chronically under-steep my first steeping, but the second always seems to be where senchas really wake up. Another note about this tea said it would be good with sushi, and I feel like I agree. While I’m not finding anything fantastically bold or stand-out about this sencha, it’s just overall pleasant, with the grassiness and borderline savory brothiness I tend to favor in sushi-sencha without too much astringency.

I am gradually starting to relearn the visual differences in these teas. The leaves in this one are substantially smaller compared to the leaves in the autumn harvest tea I had the other day, which makes sense. Not especially small, but the autumn harvest tea had some impressively large leaves in it. This tea also seems a bit more fragmented than the last, but maybe that’s also just a common appearance with smaller leaves. I’m not sure what amount of stem-iness is common in these teas, but it feels like there are fewer in this spring tea. Hm, now I kind of wish I had photographed the leaves of prior teas for later comparison. Maybe I’ll start doing that.

By steeping 4 or 5 (I’ve lost track), it’s mellowed out into an array of boiled vegetable flavors, I’m getting bok choi and lima bean, maybe a hint of not-unpleasant collard-bitterness. I have been doing these tea sessions on an empty stomach lately, and I feel like it helps me tune into the flavors a little more, in the way that everything tastes better when you’re hungry. So far I have yet to get an upset stomach from this practice, though I have been warned some teas can do that.

It says on the packet that these teas were harvested from 30 year old tea trees. I wonder what flavor differences there are between old and new trees? I don’t see anything advertising “young” trees, so I am inclined to think that the older trees are more favored. Some very brief initial research shows that older teas are greatly favored in the puerh world as they impact how well a tea ages, but I am not sure what their role is in un-aged sencha. Hmmmm.

If I regret anything about ordering this Obubu sampler, it is perhaps not ordering two. It might have been fun to drink one session going in blind, as I often try to do, and a second after reading through the tasting notes and having a better grasp on what others find in each tea, and see if I can find similar flavors. A form of.. I dunno, mentally calibrating my tastes, I guess.

Really, it’s just nice to be mindfully tasting tea like this again. The last time I was in this habit, it was nearly a decade ago and I was coping with… a lot. Tea kept me grounded. Life is a lot easier now in many ways, even if it’s a little harder in others. I don’t necessarily need the tea habit as much now, but… I just really love it. And it’s nice to be finally enjoying a period in my life where I can do things that I love because I love them, without them needing to fulfill some practical function to be worth doing. I’m so grateful for that.

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Dry, these leaves smell… almost fruity, like a dried fruit, but only just barely, in a sticky way, maybe a little nutty, maybe dried watermelon with the seeds still in it. Wet, there’s a …creamy and maybe vaguely chocolatey undertone? I dunno. Something in it just briefly reminded me of warm chocolate chai lattes I would make on hot summer nights back when I lived in the south, sipping before bed, listening to podcasts.

But this is a sencha, not a chocolate chai latte, so I’m not sure what scent-note exactly is slinging me into that memory.

Sipping it though, wow, it really is creamy though, somehow. While also being astringent enough to dry up the roof of my mouth and back of my throat a little. Just… how interesting. There’s a flavor I’m getting right before the astringency hits that I wish I could linger on a little longer. It’s so interesting. Maybe almost nutty, but.. I dunno. Spicy isn’t right either. I really don’t know why I’m getting chocolate vibes from this, but I am, definitely. But not like, sweet chocolate or overly dark chocolate, maybe more like a cocoa butter flavor. I dunno

The aftertaste is like… very fresh steamed broccoli. Very fresh, before it starts getting that cabbagey flavor. Or maybe edamame. Hmm.

I forgot how fun this is, hah, just pressure-free trying things and guessing flavors. It’s been such a long looooong day at work and I’m not technically done yet but I missed lunch, so a tea break felt in order.

Whoof, the second steeping is very astringent, but after I get used to it, it feels like a stronger version of the first steeping, that creaminess is really something, you could absolutely convince me I was drinking a latte right now if my eyes were closed. Maybe an oatmilk latte, specifically, there’s definitely some grain flavors to this, like a hearty, whole, filling grain, maybe some hot cereal, or a matcha latte with buttered toast. And… there’s that interesting fruity note again, maybe just a light, juicy acidity.

The third steeping is starting to wane but I think that juicy acidity is getting a little stronger. Something in there for a second reminded me of lotion. The creaminess is fading and the graininess is starting to take over a little more.

This is the first time in a very long time that I am actually drinking higher end, not expired sencha. Was it always this good? I am excited for the rest of the teas in this sampler, if they are anywhere near as fascinating as this.

Cameron B.

This is honestly one of my favorites from them, when I’m looking for something lighter on the umami. Such autumnal flavors, and such a cozy tea. <3

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Houjicha, my beloved. I have been craving this for months.

I had a number of places scoped out to order houjicha from, but of course, I can’t order just houjicha. I mean, I could, but the baseline shipping costs make it feel… not really worth it unless I am ordering several pounds. But several places that offer free shipping with an order minimum have suspended that (a relatively minor, if still somewhat disruptive side effect of living in interesting times). After going back and forth between a few places and waiting longer than I would like to see if the shipping situation changed, someone directed me to Obubu. Not specifically for Houjicha, though I was pleasantly surprised to see the selection, but because I was asking around looking for sencha-specific ‘tea of the month’-type clubs. While their membership program is less an ‘of the month’ club and more like a harvest-based farmshare program, truthfully that’s really a lot closer to what I’m looking for, and makes a lot more sense for sencha specifically. I’m…very intrigued, but figured I should try their tea out first. So despite shipping equating to nearly $20 usd, the most I’ve ever probably paid to have anything shipped in the last 15 years, I put in an order for their 18-serving sampler pack, 80g of basic-roast houjicha, and a futanashi kyusu. Not that I really need another kyusu, but I’ve never had a lidless kyusu before, and it was so darn affordable (cheaper than the shipping, certainly).

Everything finally arrived the other day, and I was thrilled. I don’t think I’ve ever seen such an extensive sampler before. As I was trying to figure out what to try first, I noticed the bottom seam of the dark roast houjicha packet was starting to come undone and a few leaves were escaping. At least that made my choice easy.

In smelling the dry leaves, the first thing I notice past the obvious toasty notes is a faint sweetness. When wet, the first thing that comes to mind is “mushrooms.” Quite different things, there. The liquor itself is… good, but nuance beyond that comforting toastiness I have been craving for so long is eluding me. The first cup I may have understeeped though, I forget this isn’t nearly as delicate as typical sencha. Further steepings seem to bring out a deeper sweetness underneath increasing earthiness, with just a touch of that chewing-on-a-pencil wooden-astringency, but the dominant flavor is definitely that toastiness.

It pretty much hits on what I like about houjicha. Something about the toasted flavor just deactivates my fight-or-flight response and makes me feel cozy and safe. Yet the analytical side of me can’t help but wonder if tea is affected by roasting in a similar way that coffee is, wherein the more it is roasted, the more it just starts to taste like … roastedness, losing any other nuances. In truth, I should have tried the basic roast at least once first to have a baseline to compare this to, but oh well. When I was initially browsing the store page, I was pretty intrigued by the concept of a Dark Roast houjicha, so I’m glad I got to try it.

This kyusu, by the way, is also quite nice. The pour seems better than my other kyusus (which, to be fair, are also inexpensive mass-produced pots), and I am really enjoying the soft, rounded shape. The spout is also wide enough to easily fit a bottle brush and I feel like I can actually see all around the inside, so it should be easy to keep clean. It’s larger than I need, but nothing stops me from filling it only partway, and I prefer that to the recurring problem I seem to have of overfilling my smaller kyusus and making a mess trying to pour them, hah. I think I’ll stick to using this one for a while.

Cameron B.

Ooh I love Obubu, and I am actually a member of their tea club! Hope you enjoy the sampler. :3

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80

Sipdown! (15 | 467)

Finishing off the last sample packet of this from a 2020 subscription package.

It’s intriguing that they call this an oolong. I’m not sure what the difference is versus their sencha – both say they were lightly steamed, rolled, then dried. Nevertheless, it tastes like a delicious light sencha to me. Very smooth even thought it was steeped for two minutes, sweet and creamy with a slight evergreen aftertaste. Overall it’s quite light and fragrant with hints of floral. I will say the color is different – a sort of light golden brown versus green.

Anyway, quite enjoyable. I have a newer batch of this tea as well, so I’ll have to see how that ones tastes.

Flavors: Creamy, Evergreen, Floral, Freshly Cut Grass, Pine, Smooth, Spinach, Sweet, Thick, Vegetal

Preparation
170 °F / 76 °C 2 min, 0 sec 5 g 8 OZ / 236 ML

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98

It took only one sample for this matcha to win me over. Officially, one of the best matchas I’ve ever had which is even more impressive considering how old the sample was.

The dry powder smelled fresh, sweet, and fragrant. It frothed easily and had a rich green color. Although I intended to make a latte with it, I first tasted the prepared matcha and was surprised by how delicious it was on its own. Smooth and creamy without any bitterness and the in-your-face umami of most matcha. It’s the only matcha I’ve ever been able to tolerate on its own. Was tempted to have the rest of it straight but decided to go ahead and have it as an iced latte. A little sweetener, a few ice cubes, and a splash of oat milk and it was outrageously good.

Definitely going to hit up Obubu for my next matcha order. Thanks for the sample Cameron B

Flavors: Evergreen, Smooth, Sweet

Preparation
165 °F / 73 °C 1 tsp 3 OZ / 100 ML
Cameron B.

Ooh that’s exciting, I’ve never tried any of their matcha!

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78

Sipdown! (8 | 105)

I was surprised to find that this was my only batch of this tea when I went to mark it as a sipdown in my spreadsheet! I guess I never noticed that Obubu must not include it often in subscription shipments. So yay, I get to remove it from my Steepster cupboard! \o/

It’s a tasty sencha, but not one of my favorites from them. It’s interesting because it’s a shaded tea, but it’s a summer harvest instead of spring, which makes it quite different from some of the other kabusecha I’ve had recently.

It does have a bit of that cheek-puckering intensity to it, but noticeably less so than something like Sencha of the Wind. It also has a bit more bitterness, and rather than the flavor reminding me of steamed spinach, it’s more cruciferous in nature – maybe like brussels sprouts combined with cauliflower. There is a much more noticeable astringency as well, even midway through the sip, and overall the flavor is grassier and less sweet.

Still a good tea, just not my preference from Obubu. Though to be honest, they have so many different sencha that it’s difficult to remember which ones I like best… XD

Flavors: Astringent, Bitter, Broth, Brussels Sprouts, Cauliflower, Dry Grass, Drying, Grass, Spinach, Thick, Umami, Vegetables, Vegetal, Viscous

Preparation
165 °F / 73 °C 1 min, 0 sec 5 g 7 OZ / 200 ML

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78

Sipdown! (11 | 420)

Finishing off an old packet of this one. Still has plenty of flavor left though!

It’s a very savory sencha, with a lot of deep-steamed vegetal notes. Mostly intense, slightly bitter greens like kale or chard, layered with umami.

It’s pleasant, but a bit heavy and one-dimensional compared to other Obubu sencha I’ve had recently. I see it’s a shaded tea which explains the intensity of flavor. But it’s not one I would order as they have many other sencha that I like more. :)

Flavors: Bitter, Kale, Savory, Spinach, Thick, Umami, Vegetables, Vegetal

Preparation
170 °F / 76 °C 0 min, 45 sec 5 g 8 OZ / 240 ML

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83

Mastress Alita’s Monthly Sipdown Challenge: a tea with spinach/artichoke notes

Sipdown 1/26

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83

Another one of the green teas that I bought during a random craving. This one is really nice! None of that weird latex flavor I get in so many green teas. This is fresh, vibrant, and spinachy.

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85

Sipdown! (8 | 417)

So I was saving my last packet of this to send to a friend, but I got my fall subscription package today, and inside were five more packets! So I’m finishing off this last older sample and I’ll send out one of the fresh ones.

Just wrote a note about this yesterday so I don’t have much more to say. I think this is a very well-balanced sencha that’s easy to drink. It has a nice combination of freshness and umami without being too heavy, and a creamy nuttiness that’s really yummy.

Flavors: Apple Skins, Creamy, Grass, Nutty, Smooth, Soybean, Spinach, Sweet, Umami

Preparation
170 °F / 76 °C 0 min, 45 sec 5 g 7 OZ / 200 ML

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85

Another not-technically-sipdown note. I only have one more sample packet of this one, and I’ll be sending it to an Instagram friend as part of an Obubu sampler. Spread the Obubu love!

I haven’t been drinking many sencha or Japanese teas in general lately, so this just blew my mind when I took a sip. I guess I forgot how much I love sencha and its depth of flavor. This is so rich and buttery, making me think of kabocha or butternut squash as well as nuttier notes of edamame. Umami is there of course, but somewhat subdued. There’s a lot of vegetal sweetness here, and even as the tea cools not much bitter to speak of. Also some dry grass and hay, but in a sweet and comforting way, like lying in a pile of fresh, clean hay. Spinach lends depth and a nice, rich bottom note alongside the buttery squash.

Second steep has a touch more astringency and is a bit more refreshing with grass and nori notes. Still scrumptious!

So much nom. And there was much rejoicing.

Flavors: Butter, Butternut Squash, Dry Grass, Hay, Kabocha, Pumpkin, Seaweed, Soybean, Spinach, Squash, Sweet, Thick, Umami, Vegetal

Preparation
170 °F / 76 °C 0 min, 45 sec 5 g 7 OZ / 200 ML

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75

My first time trying an autumn picked sencha. I didn’t even know this was a thing. Gotta hand it to Obubu Tea Farms for such an eclectic selection.

The appearance of the leaves is one of the strangest I’ve ever seen in Japanese green tea. It’s a mixture of twigs, stems, and flat yellow and green blade like leaves that sort of resemble a broken dragonwell. The leaves emit a strong seaweed aroma. Once heated, this turns into kelp and popcorn.

The brewed tea produces a light green, clear infusion. Gentle toasted nori and sakura flavor. Slight umami. Very smooth. Subsequent steeps bring out brothy notes along with more seaweed. It remains smooth and full bodied without any bitterness.

This sample is quite a few months old by now. Curious as to how it would have tasted at peak freshness.

Thanks for another interesting sample Cameron B

Flavors: Sakura, Seaweed, Vegetable Broth

Preparation
165 °F / 73 °C 1 min, 0 sec 2 g 4 OZ / 117 ML

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97

Thank you Cameron for this sample.

Made the best iced hojicha of my life using this tea! I cold brewed 2g for 16 hours or so. What resulted was an incredibly delicious, refreshing iced tea. Super smooth, luxurious texture with caramel notes and a deep raisin sweetness. Ambient brew wasn’t quite as amazing as the cold brew though. It was a little murkier and had oily mouthfeel.

As an unroasted green tea fanatic, I’m usually not big on hojicha. But with teas like this, it won’t be long before I’m pulled to the dark side.

Flavors: Caramel, Raisins, Tobacco

Preparation
2 g 8 OZ / 251 ML
gmathis

What a lovely description!

Cameron B.

Come to the dark side! ;)

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75

Backlog.

Had this one a while ago at work and jotted down a few sparse notes. It’s quite similar in appearance and taste to the other Obubu teas I’ve sampled. Long, unbroken dark green leaves that share many flavor characteristics with Chinese greens. Aromas of autumn leaves and boy choy. Very light in color and taste. Flavor is mostly green bean and sautéed veggies. Doesn’t have much of the grass and umami typically found in Japanese greens.

Thanks for the sample Cameron. I’m just about done with all of the Obubu senchas and looking forward to trying the houjicha samples next.

Flavors: Bok Choy, Green Beans, Vegetables

Preparation
170 °F / 76 °C 1 min, 0 sec 5 g 14 OZ / 400 ML

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#tiffanys2021sipdown Tea #175 overall / Tea #46 for April
An Ode To Tea, W is for Wakoucha by Kyoto Obubu Tea Farms (black tea) (gifted by Cameron aka @tea.n.pugs) 13/23
Thursday 4/29 — WOW-color me impressed. Cameron sent me a lovely package with lots of different teas. I vowed to try everything even the ones that might not normally be my wheelhouse. I will say this again and again, but black tea is not my favorite. I brewed up the whole sample packet (5g? 10g?) in small plastic pitcher (maybe 32 oz of water?) cold brew and I adored it. It was so light, but not like light like on flavor but like airy? I don’t know. I’m terribly bad at describing things but this was so delicious. I wish I would have experimented with this more. Looking forward to trying other teas from this company and putting them on my wish list of companies to try in future.
#tiffanydrinkstea #tiffanys2021 #tiffanysfaves #tiffanyinthe614 #tiffanysteasipdown #sipdownchallenge

Tiffany :)

Oh, let me double check the packaging and I might have to delete and repost. Thanks regardless Cameron! :D

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78

Sipdown! (20 | 294)

Mastress Alita’s Sipdown Challenge (October) – “A vegetal tea”

This one has very teeny leaves compared to most Obubu teas, though I guess that makes sense since they’re sort of curled up and not flattened. I did reduce the steep time a bit compared to my usual parameters though, as the first time I tried this it came out a bit bitter.

It’s tasty, definitely very vegetal, perfect for the prompt! :P Upfront, I get a bright green grassiness, and that sort of shows up again at the end of the sip as well. The middle is much more vegetal, with deep steamed greens and maybe a hint of kabocha. Definitely some asparagus as well, and a touch of seaweed that reminds me of wakame. There is a little baby hint of bitterness at the end of the sip, but I did let this sit in the pot for a little bit before drinking it, so that could be from any leftover leaf particles oversteeping as well.

A tasty tea, just not one of my favorites from Obubu. Although they have so many, do I even remember which ones are…? XD

Flavors: Asparagus, Bitter, Freshly Cut Grass, Grass, Kabocha, Kale, Seaweed, Smooth, Spinach, Squash, Thick, Umami, Vegetables, Vegetal

Preparation
165 °F / 73 °C 0 min, 45 sec 5 g 7 OZ / 200 ML

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78

Sipdown! (56 | 260)

Finishing off the set of sample packets from a tea club shipment from last year. Also my first time trying this tea!

The leaves of this tea are quite small and broken, and steep up to a bright but cloudy green-yellow liquor. It has a strong, intense vegetal flavor that reminds me of fukamushi sencha, along with a pleasant nuttiness. No bitterness or astringency to speak of.

I had this a few hours ago and didn’t really take notes, so I’ll have to write a better tasting note next time, ha ha…

https://www.instagram.com/p/COHWxpoASYB/

Flavors: Grain, Smooth, Spinach, Umami, Vegetal

Preparation
160 °F / 71 °C 0 min, 45 sec 10 g 10 OZ / 300 ML

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Grabbed a little sample from the tea box. I’ve enjoyed flavored hojicha in the past, and I think one plain one, but that must have been a lighter roast. To me, dark roast sort of just tastes burnt? Like vegetables that have been left on the grill too long. Really charred. If it had some other flavors in there, maybe I could enjoy it, but plain, it doesn’t work for me.

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drank Genmaicha by Kyoto Obubu Tea Farms
1440 tasting notes

2021 sipdown no. 78

Almost done these teas from Cameron!

This one is a delightful genmaicha. I always enjoy genmaicha, but certainly don’t drink enough of it to comment any more than that I enjoy it. I actually added a touch of marshmallow root just because.

I’ll resteep for a second steep as well.

Preparation
175 °F / 79 °C 2 min, 0 sec 3 g 14 OZ / 414 ML
AJRimmer

Where do you buy your marshmallow root? I was thinking about ordering some for this purpose!

Courtney

I actually ordered some from iHerb (quite a while ago now), but here is the link: https://ca.iherb.com/pr/Frontier-Natural-Products-Cut-Sifted-Marshmallow-Root-16-oz-453-g/31011

Cameron B.

Almost done?! Time to send you some new ones! XD

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95

DIY Kyoto Obubu Advent Calendar – Day 23

Lovely, as always. Classic spring-harvested sencha with dried sakura blossoms and leaves. It has a fresh, grassy flavor with vegetal and umami undertones, and then that light, airy sakura just dances over the top, adding its delicate fruity-floral notes and that quintessential savoriness.

Just wonderful, and even more so during a chilly, rainy winter day. :)

Flavors: Brine, Broth, Cherry Blossom, Clean, Crisp, Floral, Fresh, Freshly Cut Grass, Fruity, Grassy, Green, Light, Sakura, Salty, Savory, Smooth, Umami, Vegetal

Preparation
160 °F / 71 °C 0 min, 45 sec 5 g 7 OZ / 200 ML

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95

Sipdown! (41 | 239)

This tea…

Just so delicious and tranquil. A perfect marriage of smooth but flavorful spring sencha and dried sakura. Both are present in roughly equal measure, and they just complement each other so well. Love the delicate, ethereal, gently sweet, subtly fruity, yet slightly savory floral notes of the sakura with the rich sencha base.

Love it, love it, love it. Happily, I have another 25g pouch plus some sample packets from the subscription. :)

Flavors: Cherry, Cherry Blossom, Floral, Freshly Cut Grass, Fruity, Sakura, Savory, Smooth, Spinach, Sweet, Thick, Umami, Vegetal, Viscous

Preparation
160 °F / 71 °C 1 min, 0 sec 10 g 16 OZ / 473 ML

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95

Sipdown! (26 | 26)

I sent out a packet of this with a recent sample package for a new Instagram tea friend. And since that left me with only a single 5g sample left, I figured I’d finish it off! But never fear, I still have a couple of unopened 25g packages of this one… ;)

I love sakura… It has such an unusual but delicious flavor – light and floral, sweet and fruity, yet herbaceous and savory as well. Unlike anything else, really. This one doesn’t actually have any salt added to the sakura, but it still has that slight salinity to it. The sencha base is scrumptious as well, über smooth with a wonderful blend of vegetal sweetness, refreshing grassiness, and complex umami notes.

Such a well-balanced tea, and one I’ll have to stock up on each year while it’s available! I also have a sakura and mint tisane from Obubu that I’m excited to try. :D

Flavors: Broth, Cherry, Cut Grass, Floral, Fruity, Grass, Herbaceous, Mineral, Round, Sakura, Salt, Savory, Seaweed, Smooth, Spinach, Sweet, Umami, Vegetal, Viscous

Preparation
170 °F / 76 °C 0 min, 45 sec 5 g 7 OZ / 200 ML
Mastress Alita

Ooo, sakura and mint sounds interesting!

Crowkettle

Love this tea farm already; this one sounds neat.

Lexie Aleah

I’ve been eyeing the Obubu subscription since reading your tasting notes. It looks really nice.

Cameron B.

I love Obubu and am happy to support them, but the subscription is definitely not cost effective. It’s around $27 per month and you get four shipments per year, so it’s over $80 per shipment. Each one is usually 25g of 6 different teas, so 150g total.

Lexie Aleah

Yikes, I didn’t realize that.

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95

Ooh, so excited! I adore sakura sencha, but this is the first time I’ve seen one from Obubu, and they were kind enough to include it in the March subscription box! \o/

I was surprised that the instructions recommend only 120ml of water for the 5g packet. But I suppose maybe it makes sense given there’s less actual tea than usual here, because of the added sakura blossoms and leaves. So I got to use a cute baby teapot!

This is so lovely. The base tea here is their Sencha of the Spring Sun, which is an unshaded spring-harvest sencha. It has some lovely vegetal spinach and umami notes, with a bit of fresh green grass on the side. There is virtually no bitterness, but a touch of astringency on the tail end with this fairly long steep time. It’s an excellent choice to pair with the sakura, as its flavor is mellow enough not to be overpowering. I love the taste of sakura, but I feel like I always have a hard time describing it in other words. There’s definitely some cherry, though it’s more subtle than you would expect from the name “cherry blossom”. It has a wonderful savoriness to it that really sets it apart from other flowers, and the floral presence is soft and light.

Not sure how this compares to my beloved Chasandai sakura sencha, I’d probably need to sip them side-by-side. It’s definitely different, because the Chasandai version has sugared leaves in it, which adds an extra sweetness. Although looking at the Yunomi website, it looks like it might be discontinued now…? T.T

https://www.instagram.com/p/CNV9yT1A4e9/

Flavors: Astringent, Cherry, Cherry Blossom, Floral, Freshly Cut Grass, Sakura, Savory, Seaweed, Smooth, Spinach, Umami, Vegetal

Preparation
175 °F / 79 °C 1 min, 30 sec 5 g 5 OZ / 140 ML
Mastress Alita

Was this one very salty? I love sakura teas too, but I find the salt preservative off-putting in my teacup.

Mastress Alita

Also, boo about the Chasandai one being discontinued! I prefer that one to all the others I’ve tried because it is sugar-preserved instead of salt-preserved… I wonder what I’ll use now.

Cameron B.

I don’t think there’s any salt or sugar in this one, as far as I can tell the flowers and leaves are just dried.

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