Special Experience
Kyoto
Sencha-do Tea Ceremony and Matcha Stone Milling in Uji, Kyoto – with Rich Koicha Affogato
Overview
Experience an authentic sencha-do tea ceremony at a Kyoto tea wholesaler with over 230 years of history. Japanese tea ceremonies come in two types: matcha-do and sencha-do. Of the two, sencha-do (the formal art of enjoying high grade sencha with other tea aficionados) tends to be more dynamic and flavor forward, and here you can learn its ins and outs from a master. Enjoy the highest grades of delicious Japanese green tea, and experience hand-grinding matcha powder yourself before tasting a rich koicha affogato prepared from your freshly stone-milled tea.
Key Features
・Experience a sencha-do tea ceremony in a private tearoom at Fukujuen, a historical tea wholesaler on the banks of the Uji River
・Learn tearoom manners and customs alongside brewing techniques for gyokuro and sencha teas
・Get hands-on with matcha milling, and taste a rich matcha affogato prepared for the fresh-ground matcha you milled yourself
*We also recommend this related plan:
Kyoto’s Green Tea and Art Worlds Meet at Fukujuen, in a VIP Tea Culture Salon Experience
Kyoto
from
¥27,000 /person
1 - 5 participants
120mins
Available in English
Cancel free up to 8 days before
* If fewer than 2 participants, the minimum fee will be JPY 54,000
Details
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Fukujuen Uji Tea Workshop
Fukujuen Uji Tea Workshop
A complex of Uji tea culture facilities operated by Fukujuen, a historic tea wholesaler established in 1790. They produce hand-rolled and stone-milled teas and offer pottery lessons, sencha-do tea ceremonies, and matcha etiquette. The site also features a shop, the Uji Tea Museum with vintage tea machines, and two teahouses: “Fukuju Saryo” with signature teas and treats, and “Gyokuro-tei” with dishes and sweets made from high-grade gyokuro tea.
Customer's Voice
We really liked the experience. It was very interesting and we learned much about the tea ceremony. Its a bit pricey, but very worth it!
R.S. Singapore
Location
Fukujuen Uji Tea Workshop
Uji City, Kyoto
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December 2024
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Experience fee
Minimum fee JPY 27000 × 2 participants
JPY 54,000
*Minimum: 2 participants; JPY 27,000 × 2 will be charged for bookings below the minimum.
Price may change after date is selected.
Additional options fee
Interpretation in English
JPY 0
Other
Service fee (5%)
JPY 2,700
Total Price
JPY 56,700
tax & service fee incl.
Extra charges may apply for the following
- ・Interpretation / Dependant on experience schedule and language
- ・Optional add-ons / Souvenirs, delivery, etc.
Kyoto
from
¥27,000 /person
1 - 5 participants
120mins
Available in English
Cancel free up to 8 days before
* If fewer than 2 participants, the minimum fee will be JPY 54,000
Things to know
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We also accept bookings from corporate clients and travel agencies.