Workshops at the long table

Whisk your first bowl properly. Two quiet hours at our long table with tea, sweets and time for questions.

Three cultivars from this year’s first harvest, side by side. Learn to taste the difference between Okumidori, Saemidori and Samidori.

Everything you need to make a good bowl in your own kitchen. You take your new whisk home.

Thick tea after closing time. A slow evening for people who already love matcha.