Obubu

Tsubame Kukicha

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Obubu

Tsubame Kukicha

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Tsubame is medium-bodied Kukicha with a mild aftertaste. The liquor is pale yellow in color and impresses with dark sweetness and notable flavors of bark and molasses.

Leafy aromas with hints of honey make this Kukicha one of its kind.

Tsubame is made from the stems of summer Tencha leaves, which makes the tea hardier and more resilient.

Product Notes:

  • Taste: Umami
  • Body: Medium
  • Texture: Rounded
  • Length: Medium
  • Harvest: July
  • Tea Cultivar: Yabukita
  • Origin: Wazuka
  • Cultivation: Shaded
  • Processing: Steamed, Dried

Steeping Notes:

  • Tea: 5 grams.
  • Time: 60 seconds.
  • Water: 80C/176F degrees, 200 ml.

Farm Notes:

President and founder of Kyoto Obubu Tea Farms, Akihiro "Akky" Kita, visited Wazuka, Kyoto over 15 years ago. The special tea produced in this rural district is known world-wide as Ujicha and is considered one of the highest quality, premium teas in Japan. 

Back then Akky-San was a college student and in search of his life’s calling. Akihiro’s passion for green tea was born by a single cup of Ujicha drunk at its source and inspired him to learn more about this magic elixir. 

In over fifteen years of learning, he mastered the art of growing premium tea leaves. He has been mentored by master tea farmers in Wazuka and over time, Kyoto Obubu Tea Farms was born. The name Obubu itself comes from the slang of Kyoto and means tea.







  • Description

Tsubame is medium-bodied Kukicha with a mild aftertaste. The liquor is pale yellow in color and impresses with dark sweetness and notable flavors of bark and molasses.

Leafy aromas with hints of honey make this Kukicha one of its kind.

Tsubame is made from the stems of summer Tencha leaves, which makes the tea hardier and more resilient.

Product Notes:

  • Taste: Umami
  • Body: Medium
  • Texture: Rounded
  • Length: Medium
  • Harvest: July
  • Tea Cultivar: Yabukita
  • Origin: Wazuka
  • Cultivation: Shaded
  • Processing: Steamed, Dried

Steeping Notes:

  • Tea: 5 grams.
  • Time: 60 seconds.
  • Water: 80C/176F degrees, 200 ml.

Farm Notes:

President and founder of Kyoto Obubu Tea Farms, Akihiro "Akky" Kita, visited Wazuka, Kyoto over 15 years ago. The special tea produced in this rural district is known world-wide as Ujicha and is considered one of the highest quality, premium teas in Japan. 

Back then Akky-San was a college student and in search of his life’s calling. Akihiro’s passion for green tea was born by a single cup of Ujicha drunk at its source and inspired him to learn more about this magic elixir. 

In over fifteen years of learning, he mastered the art of growing premium tea leaves. He has been mentored by master tea farmers in Wazuka and over time, Kyoto Obubu Tea Farms was born. The name Obubu itself comes from the slang of Kyoto and means tea.