Explore the Fascinating World of Japanese Tea in an Evening with a Tea Master in Okayama

Discover a Former Soy Sauce Brewery, Built Over 100 Years Ago

When you arrive outside SABOE OKAYAMA, you will be greeted by Keijiro Shimoyama himself, who will provide a brief introduction to the history of the building. First constructed more than a century ago as a soy sauce brewery, this beautiful historic structure was renovated and opened in 2024 as the new Okayama location of the premium tea shop SABOE. SABOE, which also has stores in Tokyo and Hakata, was developed by renowned designer and Japanese tea enthusiast Shinichiro Ogata. The building also contains a shop, a gallery, and a private dining space.

Shimoyama’s roots run deep when it comes to tea, deep into the soil of Okayama Prefecture itself. His family’s tea fields were founded by his grandfather in 1930 in Mimasaka (about one hour by car from the city of Okayama), a region known for cultivating particularly fine tea leaves since the early eighteenth century. In 2004, Shimoyama himself served tea to the current emperor (when he was Crown Prince). Meeting Shimoyama is a unique opportunity to spend time with someone who understands the entire journey of this remarkable plant: from tea bush to tea pot to tea cup.

Explore the Welcoming Interior of SABOE OKAYAMA

When you enter SABOE OKAYAMA, you will pass through a pair of brown metal doors into the tea room, inside what was once the storehouse of the soy sauce brewery. This stylish interior space, which retains aspects of the original buildings in its pillars and windows, is oriented around a wooden counter used for displaying, brewing, and serving tea. Here, Shimoyama himself will prepare a small cup of sencha tea for you as a welcome drink using SABOE’s original methods—served warm in winter or chilled in summer.

Following this enticing sip of sencha tea, you will be led into a special room towards the back of the building. Normally off-limits to guests, this room occasionally hosts private dinners or events with chefs brought in to prepare fine cuisine. Take a few moments to walk around and admire its thoughtful design before returning to the tea room for the rest of the experience.

Taste the Rich, Complex Flavors of SABOE’s Vaunted T., Collection

While Shinichiro Ogata’s motivation in creating SABOE was grounded in ancient Japanese traditions of tea, his goal with this venture was to create interesting new tea blends that spoke to the varied taste preferences of modern consumers. This vision was what led to the development of SABOE’s T., Collection, a range of ten meticulously-crafted teas that evoke flavors such as yuzu, dashi, soy sauce, and baked apple along with aromas like banana, peat, cumin, and coffee.

After Shimoyama has shown you samples of the ten varieties of tea within the collection, you can discuss your preferences with him in order to select one variety to try. When you have chosen, he will prepare the tea for you right before your eyes. Relax as you watch the steam rise from the kettle, with hot water ladled over the tea utensils to warm them prior to use. When your tea arrives, take time to enjoy it along with specially-selected seasonal Japanese sweets.

Sip Special Cocktails Made with Roasted Tea

After savoring your choice of tea from the T., Collection, you will next be treated to a cup of matcha. Prepared using fine green tea powder whisked together with hot water until it is slightly frothy, this matcha will introduce you to flavors that come directly from the leaves of Shimoyama’s tea fields in Mimasaka. Take your time to sip it slowly to appreciate the subtleties of its taste and texture.

Visitors to Japan are often surprised to discover a range of cocktails available in Japan that actually use different forms of tea as a mixer. Shimoyama’s specialty is the hojicha highball, which is made using roasted tea leaves with shochu liquor (or Japanese whisky) and soda water. To enhance the overall experience for guests, Shimoyama roasts the tea right there at the counter before mixing the drink. The result is a unique cocktail that is surprisingly delicious, refreshing, and smooth.

*If guests do not drink alcohol, non-alcoholic drinks can be provided instead.

Upon finishing your cocktails, you can head over to the on-site shop to browse through SABOE teas, tea cups, and tea utensils for an unforgettable souvenir of your experience.

From Field to Cup: a Unique Meeting with a Tea Master

SABOE OKAYAMA is one of those very special discoveries in Japan, a little world of wonders behind a set of doors that changes the way you look at something seemingly ordinary, like tea. Through this exclusive Wabunka experience, you will gain a deeper and more profound appreciation for the variety of teas available as well as different ways of enjoying them, from a simple sencha welcome drink and a meticulously-crafted tea blend to premium matcha and a special hojicha highball cocktail.

Unlike attending a traditional tea ceremony, this experience provides a more relaxing and less formal way of learning about the world of tea. All the while, the historic surroundings of the building provide a sophisticated ambience and sense of legacy, as does your time spent conversing with a third-generation master Shimoyama who understands tea from field to cup.