TASTE OF HERITAGE
MAKING SENSE OF TEA
Introduction to the vast world of Chinese tea by Lin Wang
The history of tea dates back to ancient China, thousands of years ago. During the Tang dynasty (618 to 907), tea spread to other Asian countries and later on in the 16th century introduced to Europe by Portuguese priests and merchants.
Although Chinese tea is so complex, all types derive from one species called Camellia sinensis. Tea is divided into six categories based on how it is processed: white, yellow, green, blue, red and black. Just like Chinese culture, tradition and history, the universe of tea is equally deep and rich.
In this introductory workshop consisting of three parts, we draw a brief map to navigate the vast world of Chinese tea, exploring it by connecting to all of our senses, and present fundamental elements, principles and tools of Gongfu Cha practice, in a playful and experiential way. Lin is happy to share a door-opener with you, based on years of study with different teachers, her continuous practices, her wide experiences and reflections in facilitating tea moments in multicultural contexts. Loose ends will come together and make sense to you.
[ About Lin Wang ]
Lin's role as a tea practitioner and facilitator involves sharing her extensive knowledge and stories about tea while creating a serene and welcoming atmosphere. Through her gentle presence, Lin guides participants on a sensory journey during her tea sessions, allowing them to fully immerse themselves in the experience. Her profound knowledge of tea likely includes a deep understanding of various tea types, origins, and brewing techniques.
She creates an intimate and precious moment, offers a memorable and transformative experience, and fosters a sense of connection and tranquility among the participants.
MISO MAKING WORKSHOP
With Kagari Nishimoto
Miso is a fermented superfood - a paste made from soybeans, sea salt and koji (a mold starter). In Japan as the proverb says, miso soup is a medicine for long-life.
Miso has indeed many health benefits: miso is fermented, which means it contains essential bacteria and with its high dietary fibre it can improve the digestive system. Fermented products, particularly those made of soy like miso, have been found to lower women’s risk of breast cancer. It can also help to control estrogen levels in our body. Miso also contains high amounts of antioxidants and minerals such as zinc, copper and manganese - it can help to heal wounds and boost the immune system and protect the body from oxidative damage from free radicals while improving overall energy levels. And of course: homemade miso is extremely tasty…! Miso is not only used for miso soup, but also works great with different cuisines.
In the 2.5 hour workshop with Kagari Nishimoto, a Tokyo based chef and food specialist, we learn about variety of miso, its history and culture, and how to make organic miso. After making miso together, we enjoy three variations of miso cuisine, which are freshly prepared by Kagari-san.
[ About Kagari Nishimoto ]
A Tokyo based food specialist With essences of each season, she is focusing on daily foods which can be memorised by five senses. She teaches authentic Japanese kitchens and food culture as well as provides catering services for various events and exhibitions.
Japanese Green Tea Tasting
by Ippodo Tea Company
It’s about time for real Japanese tea!
Japanese tea has became widely popular in Europe in the last years. However, have you ever tried a deep tasty gyokuro? What are the differences between sencha and gyokuro? Do you prepare macha in the proper way? As Ippodo Tea Company, one of the oldest (300 years old!) traditional tea companies in Japan, says comparing their fine Japanese teas to western culture: “Macha could be compared to an espresso while gyokuro is like a whisky, sencha can be referred to wine and bancha (hojicha and genmaicha) is more like a beer.”… but, why?
In our 1.5 hour long workshop by Ippodo Tea Company, coming in from Kyoto for this occasion, we taste their finest quality macha, gyokuro, sencha, and bancha, and learn more about them. There is a presentation and a demonstration of how to prepare those teas in the right way to get all those delicate flavours out, and cherish this sophisticated tradition.
Let’s stay aware and keep on sharpening our fi(n)ve senses, taste!
[ About Ippodo ]
Located in the heart of Kyoto, Ippodo has been providing the highest quality Japanese green tea for nearly 3 centuries. The teas are of the highest class, cultivated in the lush fields of Kyoto and the surrounding areas. This region is renowned for producing the highest grade of green tea in Japan, thanks largely to its mild misty climate, mineral-rich soil and near-perfect balance of sunshine and rainfall.
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