Contents > Special > Guest Experience Report Matcha Workshop
Just the other day, two guests from Hong Kong experienced our Matcha Tea Making Experience.They learned about the workshop on our JCRAFTS.com web site.
The following is a report on their Matcha making experience in Uji City, Kyoto Prefecture.
Our two participants from Hong Kong with wonderful smiles are Mr. Ivan and Ms. Alice.
The workshop was held at the tea shop "Mitsuboshien Kanbayashi Sannyu Honten" in Uji City, Kyoto Prefecture. The shop not only sells authentic Uji tea but also holds workshops to let you experience tea making and learn about the history of Uji tea. The shop was established in the Tensho era in the late 16th century and is known for its role as the master of tea ceremony for the Shogunate during the Edo Period.
This is Mr. Sannyu Kanbayashi, the 16th generation owner of the shop. He won the title of Level 6 Certified Appraiser at the National Tea Appraisal Skill Competition. In the workshop, Mr. Kanbayashi taught us about the history and tradition of Japanese tea as well as how we can best enjoy the tea./p>
*The Uji tea used in this experience costs a whopping 50,000JPY per kilogram! (That's about 500USD per 2.2 pounds!)
Put the tea in the hole at the top of the stone mill.
Turn the lever counterclockwise.
Mr. Kanbayashi advised that the speed with which you turn the lever should not be too fast or too slow to make delicious tea.
The collected tea powder is put in a dedicated container.
About two spoonfuls.
Pour hot water. Use a "Chasen" (tea whisk) to mix the Matcha and hot water evenly.
Use your wrist to quickly shake the Chasen back and forth to make the tea.
Your tea is done!
Can you smell the fragrant tea?
"Oishii!" ("Delicious!")
While enjoying our tea, Mr. Kanbayashi explained to us about Uji tea.
Mr. Ivan and Ms, Alice, thank you for coming!
Please visit Japan again soon!
Through the Matcha making experience, we learned about Japanese food culture and customs by making tea and listening to the lecture on the history and tradition of tea from the 16th generation owner. We really felt like being Japanese during the workshop. At the end we enjoyed delicious confectionery and thick Matcha, and felt very happy!
