Miyajima with Kimono and Saijo Tour from Hiroshima

An opportunity to experience a tea ceremony in English with a tea practitioner with experience abroadNot only the activity of the tea ceremony itself is authentic, but also the arrangement of the room. This is a rare find in Tokyo. The tea room uses traditional construction methods and is made of wood materials designed specifically for this space. You will have the opportunity to discover this authenticity by learning the tea ceremony in a relaxed atmosphere. Activities include:

1. Presentation of the history of the tea ceremony

2. Demonstration and presentation of the tea making process called "temae".

3. Instructions on how to drink matcha (including diluted tea and strong tea) and how to observe tea ceremony accessories up close. ※Strong tea "koicha" is usually only served at official tea ceremonies, so you will have a valuable experience.

4. Participants will have the opportunity to create some matcha.

5. Includes souvenirs - traditional Japanese items made of washi paper (washi paper).

Ms. Haruki, a tea master from Oita Prefecture in Japan, has been practicing tea ceremony since high school. She studied international tea ceremony in Tokyo and demonstrated tea making procedures in the US and New Zealand. As a licensed tour guide translator by the national government, she is actively involved in the presentation of Japanese culture, especially the tea ceremony. Thick Te \ "Koicha \" -You can only feel this authenticity in Kugayama.

In particular, the tea garden is delivered in a rather formal environment, but the procedures are reasonable to take care of each other, recognition and respect. In contrast, Wusu tea is served in a casual, friendly environment, allowing people to relax with each other while enjoying Wusu tea.

That's why you rarely find an opportunity to enjoy black tea and learn about the differences between the two teas - not only the taste, but also the way to enjoy them. Chaki is a container that contains green tea powder. Different types of vessels are used for strong tea and thin tea. For strong tea called "koicha", we use ceramic containers called "chaire" and store it in bags called "oshifuku". Oshifuku is made from beautiful traditional fabrics. For thin tea called \"usucha\" we use lacquered porcelain and it has different shapes. The most common form is called \"natsume\". tea room

Hongkou (doorway) is a traditional Japanese teahouse construction technique. Depending on the season, the stove is used differently.