Matcha Yu Tea

20/10/2026

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16/10/2026

Day 10 of the Tea Masters course, and our last day. How sad that our time together had to end 🍵🥹

We started our day with a session on water, looking at soft and hard water, then tasting tea to see how the flavour shifts between them.

We also learned to read temperature by touch and by steam, and how caffeine, catechins and L-theanine extract at different temperatures.

Then we enjoyed our iced gyokuro, patiently sitting on ice. Oh, it’s so good. The umami was incredible.

George from Obubu talked us through Japanese tea exports. I could have listened to this topic all day. It gave me a real big-picture view of where Matcha and Japanese tea more broadly are right now.

Then a stop for my fave tamago sando and an iced matcha to get me through the afternoon.

We had our final reflections and graduated, then celebrated with izakaya and karaoke, because, of course, Japan.

What a two weeks. Arigato, Global Japanese Tea Association. 🙏 see you again soon I hope!

14/10/2026

Cannot wait to be part of it!

10/10/2026

Day nine of the Tea Masters course . We started in Shigaraki with potter Hozan Tanii at , who showed us his kiln and a few of his treasures. Then pine needle tea in his gallery, poured by his wife. He told his the tea was very calming and I think we all felt the same effect!!

It was time to say goodbye and we enjoyed a fresh local lunch and very tasty in the local town which also doubles as a gallery/shop for local makers.

Later, up in the Wazuka tea fields, Kaoru Nakai welcomed us to a Senchado ceremony. It’s much rarer than the matcha ceremony most people know, and far more relaxed between host and guests.

Another perfect day of tea drinking and ancient craftsmanship and tradition. 🍵🙇‍♀️

07/10/2026

Day 8 took us back to Wazuka—I really love this area. So peaceful, full of tea fields, stunning scenery. We headed up into the hills to Ryo Morisaki’s farm for hand picking. 🌾 It’s rare to find farms still doing this. Most hand harvesting these days is reserved for special occasions and events, but we were lucky enough to pick from Zaidai, Okumidori, and Yabukita cultivars.

Spending the morning out in nature, picking tea leaves, watching grasshoppers 🦗, the kind of special moments you don’t get anywhere else. We picked almost 1kg of tea. Simple work, but it gives you so much respect for what farmers do every season.💪🙇‍♀️

Then back to Obubu for lunch—a tea-inspired onigiri set that was so delish. 🍵

Afternoon was the real work: hand rolling. A team effort led by Kenta Hosoi from , champion and leader of the Wazuka Tea Hand Rolling Preservation Association. Ten steps. Steaming, tossing, rolling, separating, straightening, rolling on the board, drying, finishing. We all had a go. It’s much harder than it looks.

By the end we brewed our tea, said goodbye to Wazuka, and I had a well-deserved bath at local sento ♨️

06/10/2026

Today was Day 7 of the Tea Masters course and we spent it visiting two large tea producers in the Kyoto region.

The first was Nishimura Kotaro Shoten, who showed us their factory and what their company does in the tea industry—blending tea is their specialization, supplying to other companies. It was incredible to see the refining machines, then the ball milling and stone milling machines.

We did a tea tasting session too. We thank you for your time and hospitality. 🙇‍♀️

Next was sushi train for lunch to fuel us, then the afternoon was spent at Fukujuen Cha Experience Park learning about the research behind Japanese tea. They have a living database of cultivars and a zairai tea greenhouse. I found today incredibly exciting and inspiring. It was fantastic to be able to ask so many questions and learn what goes on behind the scenes.

One of my fave days so far (and they have all been excellent!!!)

Oyasumi! 💤

05/10/2026

I can’t believe it’s already the second week of the tea masters course! 😮

My brain is overflowing with loads of thoughts and new information and I’m trying my best to absorb it all!

Today was a classroom day where we had a bit of fun playing Chakabuki a tea guessing game and to be honest, I found it quite tricky! But lots of laughs, fun and caffeine was had!

We did a few science experiments too which got me thinking about tea in different ways!

We explored Black tea and Oolong teas and even though I’m more of a green tea girl, I still can appreciate the flavours of these unique Japanese produced teas.

The Japanese pottery and tea ware portion of the day was really fascinating to me, loved learning about the regional specialities.

Ok it’s time for bed ! 🛌 Oyasumi!

02/10/2026

Today was day five of the tea masters course and it took us to a warm and inviting tea house in Gion Kyoto called 🫖

There we met Alex a French man who opened this beautiful tea shop in 2019.

While we enjoyed a nitro brewed tea Alex was so generous with his knowledge and enlightened us all with thoughts about the future of Japanese tea.

Next up was a tea and sweet pairing of roasted tea and Matcha brûlée, which was vegan and SO delicious.

I really resonated and loved the philosophy around the Tea house and how it chooses to be plant based to ensure no harm is inflicted on anything .

Thank you, Alex for your time and providing such inspiration!

After a bit of lunch, we took a walk to a Sado ceremony where we learned a little about tea ceremony and enjoyed fresh Koicha (thick tea) and then each made our own Usucha (thin tea). The Matcha used (different for each application) was smooth and satisfying. 🙇‍♀️

I then jumped on the train to Uji where I am spending the weekend to attend the 75th Uji Tea Festival. 🍃🍵

Sushi and a bath ended a great day and now it’s time for a bit of R and R to prepare for next week! 🍣🛁

01/10/2026

its already day 4 of the tea masters course and today we headed to Wazuka, which is about an hour south of Kyoto and deep in tea country.🍵⛰️

We met with Akky the president of Obubu who is a real character, full of genki energy. I couldn’t stop laughing and I just loved his spirit! He was kind enough to guide us through machine harvesting tea leaves for a third harvest (Sanbancha - Autumn Harvest).🍃

We then headed back to Obubu HQ for some delicious Cha-Soba then got to work processing the tea leaves we just picked.

Not many people can say they have drunk the tea leaves they pick in the same day. I have so much appreciation for the hard work in producing delicious tea. 🙇‍♀️

Not only that - out of the same Yabukita cultivar tea leaves, 3 different types of tea were created -Black, Oolong and Green! Subarashi! I’m in absolute awe of the hands involved in making any type tea, it really is incredible and each trip to Japan, this feeling grows. How lucky are we to drink tea made with such care and dedication to the craft of excellence.

A fantastic day - a little tiring but worth it!! 💪

Thank you to Yuka and Matsu for guiding us today.

Otsukaresama ! 💤