Matcha
Obubu
About Obubu farm
Obubu Tea Garden sits in Wazuka, on the outskirts of Kyoto—one of Japan’s most historic tea‑growing areas, with over 800 years of tea cultivation. Japanese green teas (and matcha in particular) are often known for marine, ‘nori‑like’ notes; in regions like this, that character is shaped by climate, processing and the broader growing environment.
Founded by lead farmer Akihiro Kita (affectionately known as "Akky"), Obubu Tea Garden blends tradition with a modern, educational approach. Akky first discovered his passion for tea as a young student working part-time in Wazuka’s tea fields. Since then, he has dedicated his life to mastering the intricate techniques of tea production. Obubu not only produces some of Japan’s highest-quality teas but actively promotes education through internships, international workshops, and community building among tea enthusiasts worldwide.
Their premium matcha begins with sencha tea leaves shaded meticulously for three weeks before harvest. Shading increases chlorophyll content, giving the tea its vibrant green colour and enhancing its distinctive umami flavour. After harvesting, leaves are carefully stone-ground into a fine, bright green powder.
When whisked with water heated to precisely 70°C, this matcha produces a velvety-smooth, vivid-green infusion with a creamy froth. The taste is bright and vegetal, distinctly umami, and features clear notes of nori (seaweed) and raw kale.
Why Obubu farm
Glass Coffee works with Obubu because the farm makes its production choices
legible: clear shading windows, disciplined processing and a strong teaching culture that keeps skills alive. It’s craft you can taste, and a supply chain you can actually understand.