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The Natural Line at Obubu began when a retiring local tea farmer offered their field to farmers in the area —a common challenge as Japan’s tea industry faces shifting global demand. Nestled in the mountains of Wazuka, the remote tea field is surrounded by forests and wildlife, creating an environment where nature and tradition coexist.
Rather than pursuing organic certification, which takes 3 years, Obubu adopted a sustainable approach—reusing trimmed tea leaves to enrich the soil. This method provides small-scale farmers with a practical way to produce high-quality Japanese teas. The Natural Line is Obubu’s commitment to sustainability, offering a taste of Wazuka’s serene landscape in every cup.
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Rich and Savory
With a hint of coconut aroma
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Origin: Wazuka, Kyoto
Cultivar: Okumidori
Producer: Obubu Tea Farms
Harvest: May, 2024
Appearance: Jade green in color
Texture: Rounded
Process: Steamed, dried, and ground
Made by slowly grinding Tencha leaves from the first harvest of the year on a stone mill, this is a magnificent Ceremonial Grade Matcha.
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To make usucha matcha, a thinner, more frothy version of matcha, sift about 3 grams (roughly half a teaspoon) of matcha powder, add about 70 ml of water heated to around 80°C (176°F), and whisk vigorously until a smooth, frothy consistency is achieved.
