OHH will present a series of workshops that enable you to taste, explore and make matcha.  We will present  a variety of rare and extraordinary Japanese teas using expert tea sommeliers,  considering  different regions, production techniques and crafts of Japan.

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How to Prepare Matcha

This workshop will teach you techniques for preparing original whisked matcha at home. This is a step-by-step tutorial using traditional teaware with simple crockery, and will enable you to practice and refine your techniques to prepare and whisk matcha.

You’ll learn methods for perfecting foam and creaminess, and will gain an understanding in how technique influences flavour and mouth feel. Having prepared and drunk multiple bowls of matcha, you’ll have the ability and confidence to assess the quality of any matcha by colour, flavour, aroma and texture. 

Time: 45 – 60 minutes

£15

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Expression of Green Tea

Tea Sommelier Chiara will be leading a special workshop that explores the category of Japanese green teas in depth, covering distinctive styles and regional specialities. 

We’ll look at how the different choices of production methods create specific flavour and aroma profiles. 

You’ll be tasting three different styles of green tea from sencha, to tamaryokucha and matcha. Through these teas we’ll explore the regional styles of Kyoto to lesser-known tea-producing areas of the southern island Kyushu. 

Time: 45 – 60 minutes 

£25 

Chiara is a Tea Sommelier with specialised knowledge in traditional tea brewing techniques of China and Japan. She is a consultant to the beverage industry and teaches tea to the public, where she curates tea masterclasses, tastings and tea events in U.K. and Italy. Her previous titles include Tea Sommelier at TeaSmith Teahouse, Tea Master at Mandarin Oriental Hotel, and opening manager for Good Mood Matcha. 

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Elements of Japanese Teas 

This is workshop with a focus on a special selection of Japanese loose leaf teas. 

All teas come from the same plant Camellia sinensis. We will be considering how the elements of fire, oxygen and water can create dramatic contrasting styles of tea with different flavours and aromas, as well as chemical compositions that interact in specific ways with the body. 

Tea Sommelier Chiara will present how to make and taste classic Japanese teas like sencha and hojicha, to unusual and rare black teas from lesser known tea producing areas of Japan.

Time: 45 – 60 minutes

£30

Chiara is a Tea Sommelier with specialised knowledge in traditional tea brewing techniques of China and Japan. She is a consultant to the beverage industry and teaches tea to the public, where she curates tea masterclasses, tastings and tea events in U.K. and Italy. Her previous titles include Tea Sommelier at TeaSmith Teahouse, Tea Master at Mandarin Oriental Hotel, and opening manager for the startup Good Mood Matcha. 

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Ibaraki Tea & Pottery

This is a rare opportunity to try the teas of Ibaraki. This northern prefecture is not known for producing tea, and being situated far away from the traditional tea area of Kyoto, tea producers have more flexibility to experiment and make teas that don’t fit into a typical tea category. Some of the world’s most exciting and unusual black teas are now being produced in Ibaraki. You’ll be tasting a unique black tea cultivar that we’ve sourced specially for London. 

This exceptional black tea will be presented alongside teaware from the prefecture. We’ve invited Ryoko Mutasono, a specialist in Japanese crafts, to present Kasama products where the avant-garde nature of Ibaraki artisans can be seen from tea-making to pottery.

Time: 45 – 60 minutes

£20 

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What is ‘Uji’ Matcha?

Matcha is often presented as a ‘pure’ and ‘healthy’ superfood, but very little is written about its complex manufacturing process. Matcha is typically a blend of green teas, made from a variety of cultivars, grades and sometimes different harvests. We’ll explore how hand-craft techniques are combined with mechanical technologies in matcha production, and discuss how terms like ‘craft’ and ‘industrial’ are misleading when used as an indicator of quality.  

In this very special workshop guests will be able to taste multiple single cultivars such as asahi, samidori, saemidori – classic cultivars that are found in matcha blends. These cultivars are grown on a small farm in Uji by an outstanding producer, and are being presented in London for the first time.  

We’ll also discuss how ‘Uji’ is a style of tea and a brand for tea. You’ll be surprised to learn what exactly defines an ‘Uji’ tea. 

Time: 45 – 60 minutes

£20

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Tea & Clay in Kyushu

This workshop explores the teas of Ureshino City in Saga prefecture, paired with MUJI’s Hakuji porcelain. 

We’ll be tasting a selection of teas from this region, from green, to roasted, and to black, presenting how unique methods have evolved out of the proximity to China and Korea. The chosen teas are not well-known outside of Japan, such as tamaryokucha, kamairicha and koucha. 

Chinese tea culture and porcelain have been a huge influence on the development of Japanese porcelain in southern island of Kyushu. We can explore Arita and Hakuji porcelain, which derive their strength from the outstanding clays of the region. 

Time: 45 – 60 minutes

£15

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