Tea type
Green Tea
Ingredients
Green Tea
Flavors
Butter, Butternut Squash, Cashew, Creamy, Kabocha, Kale, Nuts, Rich, Smooth, Spinach, Squash, Sweet, Thick, Vegetal, Alfalfa, Hay, Nori, Silky, Broccoli, Earth, Grass, Umami
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
165 °F / 73 °C 0 min, 45 sec 6 g 9 oz / 264 ml

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3 Tasting Notes View all

  • “DIY Kyoto Obubu Advent Calendar – Day 20 Mmmmm, delicious. Lovely sweet and slightly intense yet smooth and soft vegetal notes. Something in the taste reminds me of the smell of fresh, sweet hay....” Read full tasting note
    88
  • “Another unique tea from Cameron’s Obubu Tea Farm’s collection. I’ve always been curious to try tencha, the precursor to matcha, but it’s not an easy tea to find. The familiar smell of matcha,...” Read full tasting note
    88

From Kyoto Obubu Tea Farms

Medium heavy in body with a rounded quality, Tencha is rich in umami with underlying notes of zucchini and peach. Its light torques color is accompanied by a pleasant herbal aroma with hints of parsley. Shaded for a month and usually ground to drinking grade Matcha, Tencha in leaf form is fairly rare.

Taste: Umami
Body: Medium
Texture: Rounded
Length: Medium
Harvest: May
Tea Cultivar: Okumidori
Origin: Wazuka
Cultivation: Shaded
Processing: Steamed, Dried

About Kyoto Obubu Tea Farms View company

It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.

3 Tasting Notes

88
3986 tasting notes

DIY Kyoto Obubu Advent Calendar – Day 20

Mmmmm, delicious. Lovely sweet and slightly intense yet smooth and soft vegetal notes. Something in the taste reminds me of the smell of fresh, sweet hay. Creamy acorn or butternut squash notes give a lovely richness.

Fresh, nutty, creamy, smooth. Just so nice, I’m glad I have more of this in my cupboard. :)

Flavors: Alfalfa, Butternut Squash, Creamy, Hay, Nori, Nuts, Silky, Spinach, Squash, Sweet, Vegetal

Preparation
160 °F / 71 °C 0 min, 45 sec 5 g 7 OZ / 200 ML
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88
676 tasting notes

Another unique tea from Cameron’s Obubu Tea Farm’s collection. I’ve always been curious to try tencha, the precursor to matcha, but it’s not an easy tea to find.

The familiar smell of matcha, those deep vegetal and umami notes, greet you upon opening the pouch. The leaf looks like a typical sencha although it has more broken leaves and small particle than other Obubu teas. The steeped tea tastes indeed like matcha. Soft peat moss earthiness, umami, and assertive notes of broccoli and spinach. It tastes like a thin matcha but without the intensity and chalkiness. As someone who finds straight matcha too aggressive, I appreciated the lighter, more delicate flavor of this tencha.

Thanks Cameron for once again expanding my experience!

Flavors: Broccoli, Earth, Grass, Spinach, Umami

Preparation
170 °F / 76 °C 0 min, 45 sec 2 g 4 OZ / 120 ML
3 comments
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Mastress Alita
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I’m with you, I like matcha but find it too assertive/bitter to take it plain. Since I have to have it in baking, lattes, or smoothies, I rarely see the reason to get “fancy” matcha over culinary.

LuckyMe
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I usually buy the cheapest ceremonial grade for lattes as I haven’t found a good culinary grade matcha yet. What culinary matcha do you recommend?

Cameron B.
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I still need to try this one, I’ve never tried tencha before either! Glad to hear you enjoyed it. :)

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