What a primary day within the subject for the brand new Interns Obubu!

At 9 o’clock this morning, Kali, Kamiko, Lana, Nathan and Patrick, joined their senpais Kirstine and Jenifer for the primary harvest in Aoimori, the Blue Forest tea subject. Prepared with gloves, boots and rain pants, at 9 o’clock the crew went up the mountain along with the workers and us assistant managers via the slender street that runs throughout the forest and alongside the stream.

We harvested massive leaves of Okumidori cultivar, which were rising all through winter, to make Kyobancha. Divided in three teams, the tea harvesters dissipated throughout Aoimori, to then meet again within the central space with many harvesting luggage full of lovely leaves. Within the meantime, one other group has been answerable for trimming, with a particular vertical trimming machine, to make the edges of the tea bushes clear and neat, and permit sufficient area to stroll between the bushes. This can be a form of upkeep work that we do in preparation for the most-awaited spring harvest, that can happen in direction of the tip of April.

After harvesting for half a day, we introduced the tea leaves to a manufacturing facility that can course of the leaves in Kyobancha. Kyobancha is a tea that we harvest in winter, lengthy earlier than the primary spring harvest, and it’s a tea typical of the Kyoto area. It’s steamed for half-hour, then dried and roasted. The leaves aren’t rolled, and maintain their large and huge form on the finish of the processing.

Lastly, what greatest option to congratulate ourself for the great job accomplished than a cup of heat and soothing Kyobancha?