Sencha-do Tea Ceremony and Matcha Stone Milling in Uji, Kyoto – with Rich Koicha Affogato

At Historical Tea Seller Fukujuen, Learn About Uji’s Tea Culture and Sencha-do Tea Ceremony

Uji City in Kyoto Prefecture has been famous for its tea for centuries. You can immerse yourself in its rich history at Fukujuen Uji Tea Workshop, beside the scenic Asagiri Bridge across the Uji River.

Uji Tea Workshop, nestled at the foot of Mt. Asahi

Founded in 1790, Fukujuen began as a tea business in the Yamashiro neighborhood of Kizugawa City, Kyoto Prefecture. Fukujuen Uji Tea Workshop opened in 2007 to educate people on the traditions of Uji tea culture.

Across the river from the workshop sits the World Heritage site Byodo-in Temple. This neighborhood is historically associated with Asahien, one of seven legendary tea gardens founded by Yoshimitsu Ashikaga (third shogun of the Ashikaga shogunate, ruling from 1368-1394). A dedicated guide will be by your side as you delight in the rich history of Uji tea straight from the source.

A tea field unfolds within the walls of the workshop grounds. Byodo-in Temple is visible in the distance across the Uji River.

Into the World of Sencha-do with a Tasting

You will first learn about Fukujuen’s history, then head to the second floor for a sencha-do tea ceremony. The second floor has two dedicated tearooms: the larger “Kashoan” (8 tatami mats in size) and the smaller “Shunsoro” (3 tatami mats). Your tea ceremony will take place in Kashoan, where you will learn the etiquette and enjoy high-grade tea.

Learn sencha-do in the Kashoan tearoom

Sencha-do tea ceremony is thought to have been introduced from China during the Edo period. While development of the older, more traditional Japanese tea ceremony had stagnated over the ages, sencha-do introduced previously unknown methods and emphasized pursuit and enjoyment of distinctive tea flavors, breathing new life into the art form.

The delightful aroma of the tea builds anticipation

You may be one of many who hear the word “tea ceremony” and imagine strict and meticulous rules with a steep learning curve, but sencha-do in fact puts the brewing and enjoyment of delicious tea ahead of all other concerns. Here, the instructor will go over them in an easy-to-understand manner, so that even beginners can focus on relaxing, enjoying the seasonal delights of the space, and basking in the warm hospitality.

Sencha-do is full of graceful, fluid movements.

The Ins and Outs of Sencha-do and Delicious Tea Brewing

Instructor Masakiyo Ichiki is a master of the Nijo school of sencha-do, dedicated to both the heritage and the further development of sencha culture. Under her guidance, learn points of etiquette such as how to handle the sliding doors, bow, and enter the room gracefully.

Learn basic tea ceremony etiquette

Ichiki will begin with a demonstration of how to brew high-end gyokuro tea. Cleanliness is a top priority, and in fact the way tea towels are handled is usually considered a sign of consideration for others present. After this demonstration, delight in Fukujuen’s “Uji no Tomo” (literally “Friend of Uji”) sencha. Under Ichiki’s guidance, do a side-by-side tasting of the rich gyokuro she brews and the sencha you brew yourself.

Even beginners learn with ease by imitating Ichiki’s demonstration.

Rich Koicha Affogato Made from Hand-milled Matcha

When you have learned the methods of sencha-do, get ready to enjoy the workshop’s big draw: stone milling matcha powder yourself. Fresh matcha is made by grounding the raw tencha tea for about ten minutes.

Vivid green stone-milled matcha like you’ll make in the experience

The key here is to try to maintain a steady unhurried speed as you turn the mill. While milling, enjoy explanations from your guide about such topics as the types of teas or the mechanics of the stone mills.

One rotation of the millstone should last about three seconds

Dissolve the fresh matcha powder in a little hot water to make rich koicha tea. Use this to create green tea affogato by pouring it over vanilla ice cream. Fresh, slowly hand-ground matcha has a truly exceptional rich flavor and aroma. If you use a little less matcha, you can enjoy it as light usucha tea.

Sweet vanilla ice cream and rich koicha tea form a perfect pair.

Authentic Uji Tea Traditions, Handed Down Through the Ages

Guests will walk away with a new understanding of Uji tea, regardless of whether or not they walked in with any previous tea experience. Those hoping to take home tea or any tea accouterments can find them in the tea shop, which stocks a variety of Asahi-ware, a popular variety of ceramic vessel among tea connoisseurs. The workshop also strives to support local artisans, carrying various Kyo-ware tea implements made in collaboration with Kyoto’s Seiwa kilns.

The packaging of Uji Sencha “Uji no Tomo” displays the iconic Uji River.

Take home a souvenir sample of the same “Uji no Tomo” tea used in the Sencha ceremony experience, available only at Uji Tea Workshop. This is a well-balanced sencha with both aromatics and umami, and lends itself to a sumptuous, relaxed atmosphere. Capture this feeling at home by brewing some for yourself, remembering your visit to Uji Tea Workshop.