Join us for a unique Japanese tea journey led by Chris Coll—educator, published author, and lifelong Japan enthusiast. In this immersive tasting, you’ll discover how a single tea cultivar transforms into a diverse range of flavors, from fresh sencha to comforting houjicha.

During the session, you’ll taste:

Regular Steamed Sencha, a vibrant green tea known for its mellow umami, brisk astringency, and evocative aroma.
Deeply Steamed Sencha, offering a richer body and deeper sweetness while preserving the cultivar’s signature character.
Houjicha, with a deep brown color and intensely sweet, toasty aroma, sourced from the renowned Ryuouen tea shop.
Japanese Black Tea (Wakoucha), lightly oxidized black tea.

Perfect for curious minds, tea lovers, and anyone who dreams of hosting their own tastings, this session blends hands-on brewing, cultural storytelling, and meaningful conversation. You’ll leave inspired, connected, and equipped with authentic knowledge you can share.

Whether you come to relax, learn new skills, or meet fellow explorers of Japanese culture, you’ll find a warm community waiting for you.

Host: Chris Coll

Date & Time:

Session 1: August 16th (SAT), 2025, 1 PM - 2:30 PM

Session 2: August 17th (SUN), 2025, 1 PM - 2:30 PM

*Session 1 and Session 2 are identical. Choose the time that works best for you.

Capacity: 10 participants max per session

Language: English or Japanese, depending on participant preference

Agenda:

Part 1: Introduction to Japanese Tea & Yabukita Cultivar
Explore the origins, cultural significance, and versatility of Japan’s most celebrated tea variety.

Part 2: Guided Tasting & Brewing Techniques
Taste and learn to brew two styles of sencha, houjicha, and Japanese black tea, with tips for recreating them at home.

Part 3: Cultural Insights & Personal Stories
Enjoy stories from Chris’s experiences living, working, and studying in Japan’s tea heartland.

Part 4: Wrap-Up & Community Connection
Savor a final cup, ask questions, and build connections with fellow tea and culture lovers.