Sunday, September 18th / 12:30pm - 2:30pm Japan produces many interesting families of tea, but the largest and most widely known of these is sencha (煎茶). Sencha is a style of tea that was popularized in Japan during the 18th century. Much of sencha’s early popularity is attributable to Baisaō (Old Tea Seller), a fascinating figure in Japan’s cultural history, who supported himself throughout the later years of his life by peddling tea in the streets and public parks of Kyoto. Sencha is now the major product of most of Japan’s tea growing regions, and each area has its own unique character.
As with most well known styles of tea, sencha sometimes falls victim to its own popularity. Many low-quality examples flood the market, and there’s a general lack of understanding, especially among Western tea drinkers, of how to bring out the best flavor in better examples.
In this class, we’ll taste excellent sencha specimens from Shizuoka Prefecture, and from the Yame district of Fukuoka Prefecture. We’ll employ Japanese-style brewing parameters, which may reveal characteristics quite different from those you’re used to, and will hopefully expand your understanding of, and appreciation for, this wonderful tea family.
Register at thejasminepearl.com