Single-Cultivar Matcha: A Tasting Journey Through The Uji Region
In this sensory tasting journey, we will explore the essence of Japanese matcha - its cultivars.
After a short introduction into the origin, cultivation and grading of Japanese matcha, we will journey through 4 carefully selected matcha varieties sourced straight from our partner teafarm in the renown Uji region - venturing from smooth and umami-rich to bright and astringent.
While most matcha available nowadays is blended from different farms and cultivars, we will focus on each cultivar by itself, discovering the essential flavours and subtle nuances between native cultivars like Okumidori, Asanoka, Uji Hikari, and a very rare award-winning Gokou matcha.
Whether you’re new to the world of matcha or want to dive deeper into specific cultivars, you’ll leave this session with a refined palate, a better understanding of Japanese tea cultivars, and a deeper appreciation for truly authentic Japanese matcha.
✨ What’s included
• Insight into the origin, cultivation and grading of Japanese matcha
• Tasting of 4 distinct single-cultivar matchas from the Uji region
• Japanese sweets to accompany the tasting
• Single-cultivar matcha sample to take home
🌿 Your hosts
Franziska is the founder of Atelier Kyō, a studio for Japanese tea & crafts, which focuses on sharing the depth and variety of authentic Japanese matcha. Building upon her experience working on a small tea farm in rural Japan and her background in design, she brings the cultural heritage of matcha into modern life through carefully sourced teas, mindful workshops, and sensory experiences.
Teeraum Sanvian is a space for tea and connection in Berlin. Through carefully held tea experiences, concerts and community events, we create moments that invite connection, reflection, creativity, joy and a deeper sense of being.