Ferment Your Own Tea Workshop R1

No this is Not a Kombucha Workshop, No this is Not a Kimchi Workshop!

This is (maybe the first of it’s kind) a workshop where you will be Fermenting Dried Tea Leaves straight from Farmer Jun Morishita himself. We love working with Jun because aside from being a great Fukamushi (deep steamed) tea maker, he represents the new wave of Japanese tea farmers, looking to innovate and imbue creativity into his tea. In the past we’ve collaborated with him on the Fukuroi Roasted Tea Project where we’ve developed new darker roasts of Hojicha modeled after coffee taste profiles. Together we’ve also created an Experimental Roasted Wakocha (which is almost unheard of in Japan as Hojicha is roasts Green tea stems), which many of you have come to know and love for it’s deep toasty stone fruit deliciousness.

But in this time Jun has also been experimenting with incorporating Fermentation into his tea production, and not in the traditional way. This workshop will begin with a tasting component, where you will experience the current forms of fermented tea of Japan including the classic anerobically fermented Awabancha, and the fairly uncommon aerobically fermented Goisicha. You will also taste some of Jun’s Lactic Acid Bacteria fermented teas using the bacteria naturally produced in Tea Flowers.

The workshop component of this will involve participants choosing 100g of their base tea and flowers for the fermentation process. Jun will then provide the instructions and guidance on how to create the proper environment for the tea to ferment, as well as timeline on when the tea will be ready to drink.

NB: There will be two rounds of workshop on 25.1 Sat – Round 1: 13-14:30 & Round 2: 15-16:30, and they are under two separate event tickets. The content for two rounds are the same, the only difference between these two rounds is the time. Please make sure the round time when you purchase the ticket.