Fundamentals of Japanese Tea Brewing

After many requests last year from guests, Uyo Okabe, the founder of the Japan Tea Brewers Championship, will be teaching both a Basic and an Advanced Brewing Techniques workshop.

For this workshop, Uyo will focus specifically on how to get the most out of your sencha using the Kyusu, the Japanese side-handled pot. This is a hands on workshop, where you will be brewing alongside Uyo as he breaks down the barriers to brewing Sencha with Kyusu, which at this point is uniquely tied to Japanese green teas. You will learn about what makes the Kyusu ergonomically the pot of choice for Senchas, as well as how to decant and maneuver the Kyusu to fully empty the pot, which in turn leads to a rich and complete brew.

Sencha is a beautiful tea, but in the right hands can truly shine. You will learn about how different extraction styles and techniques change the flavor and body of the tea so you know how to get the most out of your Senchas.