News article
Uji Tea Field Workshop Launches in Minami-Yamashiro Village: From Tea Bush to Cup
The Kyoto Food Maître Association will hold a one-day tencha and matcha workshop on November 15 in Minami-Yamashiro Village, a historic Uji tea district. Participants will harvest fresh tea leaves, observe processing steps, and prepare both fresh-leaf tea and sencha on-site, then taste matcha in both usucha and koicha form. The course costs ¥15,000 including lunch and a completion certificate.
宇治茶の産地、京都・南山城村で茶畑から一杯のお茶までを体験！宇治茶フィールド実習「THE 茶法 SAHOW」開催 - STRAIGHT PRESS
Key points
- Hands-on experience picking fresh tencha leaves and tasting rare fresh-leaf tea impossible to buy retail
- Participants process harvested leaves into sencha on-site and taste the result immediately
- Matcha preparation and tasting in both thin and thick form; home-style matcha latte tutorial included
- November 15 one-day workshop in Minami-Yamashiro, a historic Uji producing village with multi-generational tea history
- ¥15,000 per person (20-person cap); taught by working tencha farmer Toshiko Okubo and Kyoto Food Maître instructor
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About this article
The numbers
Workshop date: November 15
Participant cap: 20
Workshop fee: ¥15,000
Years Kyoto Food Maître has operated: 15
What they said
“Participants learn through their own hands and five senses how tea leaves transform through processing into the tea people drink daily”
茶葉が製茶工程を経て、人々が日常的に飲むお茶へと変化していく過程を、自らの手と五感を通じて学ぶことができる
“The signature feature is a rare chance to taste tea made from freshly picked raw leaves”
普段はなかなか味わう機会のない、摘みたての生茶葉を使ったお茶の体験だ
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