Nakamura Tokichi, Uji Authentic Tea Ceremony Experience with Hands-on Green Tea Milling

Nakamura Tokichi Honten — Preserving the Tea Merchant Atmosphere of the Meiji Era

Uji is a famous tea-producing area in Kyoto, where the scent of tea permeates the streets. Nakamura Tokichi first opened its doors at this very place as a tea merchant over 160 years ago. Past the shop’s traditional Japanese curtains, guests are greeted by a building rich in history and the warm aroma of tea — a perfect preview of the special experience that awaits.

The entrance floor hints at traces of the building’s long history, with marks left by the large eight-wheeled carts farmers used to carry their tea leaves here for selection. Part of the building was renovated into a modern cafe while preserving the original pillars and beams. The shop sells not only tea leaves, but also a variety of sweets made with Japanese tea.

Kumidashi and Tea Grinding Experience

First, guests will be given an introduction to the history and significance of the tatami room where the activity will take place. Learn about the fusuma, or traditional sliding doors in the room, and their design motifs that feature depictions of the pots used to carry tea, as well as the signatures and seals that have been used here for generations.

Next, listen to the story behind the phrase "Chaen eijitsu kaoru" meaning “Tea Smoke Rises Forever”, inscribed on a scroll which Kaishu Katsu, a vassal of the shogun at the end of the Edo period, presented to the founders of Nakamura Tokichi wishing them continued success. Then, in a room facing a beautiful green courtyard, enjoy a cup of plain hot water used in Japanese tea ceremonies called “kumidashi”. The kumidashi is not only refreshing, but also indicates what kind of water will be used for the tea of the day.

Matcha is made by grinding tencha with a millstone. Tencha are the tea leaves used to make matcha, which are carefully cultivated by covering the leaves to block the sunlight as the new shoots are growing. By doing so, the tea leaves develop a deep aroma, and the flavor and sweetness are enhanced.

To produce the best matcha, the millstone is turned slowly counterclockwise, at a rate of about one rotation per second. The tea leaves, which start out deep green, emerge from the stone mill as a bright green powder. You’ll be guided through the entire process with insightful explanations as you get hands-on with the tea.

Enjoy Specialty Green Tea Soba and Fresh Green Tea Jelly

While there are many tea ceremony experiences available, few offer the opportunity to truly experience a full-fledged tea ceremony. With this Wabunka plan, guests get to enjoy not only the process of making their own matcha, but also enjoy a special meal accompanied by koicha and usucha (thick and thin teas).

As a fresh alternative to the typical kaiseki meals that accompany tea ceremonies, Nakamura Tokichi Honten offers guests its famous chasoba(tea buckwheat noodles). The matcha-infused noodle has a satisfying chew and is served with a complement of condiments such as usucha oil, citrus fruits and dried tea leaf sprinkles to add a different dimension to every bite.

To complete the meal, guests can look forward to what is arguably the highlight of the day, the namacha(fresh tea) jelly. This green tea jelly, plump and with just the right amount of sweetness, is Nakamura Tokichi's flagship product and is the very finest of matcha sweets.

Enjoy Koicha and Usucha at the Zuishoan Tea Room 

After the meal, guests will wind down with some koicha and usucha in the historical Zuishoan tea room, which was relocated here from Mimurodo, an area in Uji city, about 150 years ago. What makes Zuishoan special is that it’s a Genroku-era(1688 to 1704) tatami tea room, which is a lot smaller than a typical tea ceremony room, and a lot rarer.

In the garden is an uncommon oritsukubai (stone washbasin that is recessed into the ground) for purifying oneself. Guests will learn how to use the tsukubai while actually experiencing it. Then, guests enter the tea room through a kininguchi, a standing doorway used to welcome nobles, as opposed to a nijiriguchi, a small sliding door for guests that requires stooping down to enter.
 
Unlike other tea ceremonies that involve a large number of people like the oyose chakai, this special experience is limited to only four people at a time. Here you will not only learn about the etiquette of the Japanese tea ceremony, the history of the shop, and the world of tea and Zen, but also enjoy an enlightening conversation with your knowledgeable guide.

In the quiet tea room, following each movement with your eyes, listening to the sound of the boiling kettle and the garden ornaments, you are briefly transported to an extraordinary space away from the bustle of the outside world.
 
After the tea ceremony is a mini tour where guests can pay a visit to the courtyard to see the Horai Funamatsu,a 200-year old Japanese black pine tree that is one of Uji City’s 100 Most Famous Trees, and the tea leaf selection area as well as other historical features exclusive to Nakamura Tokichi Honten.

Discover the World of Green Tea From One of Uji’s Most Established Tea Merchants

With over 160 years of history, Nakamura Tokichi Honten is one of Uji’s oldest tea merchants. Together with Wabunka, this exclusive plan was created to not only offer visitors some of the country’s finest tea, but also to promote Japan’s traditional tea culture. In addition to this, we also offer a separate plan for those who wish to learn more about Japanese tea culture in a more casual setting.

At Nakamura Tokichi Honten, experience the excitement of engaging all five senses in the extraordinary space of a Japanese tea room, and leave with new discoveries and ideas on how to incorporate the philosophies of Japan’s tea culture into your daily life.