Cha No Yu, the Japanese tea ceremony using Matcha powdered green tea is known to many, but few outside of
are familiar with the ceremony for loose leaf tea called Sencha-do. Japan
Sencha-do or “the way of Sencha,” became widespread in
during the 19th Century. Sencha-do became a non-political and less formal means for Japanese intelligentsia to rebel against the hierarchy and politics surrounding "Cha No Yu" powdered tea ceremony of the era. Sencha-do is inspired by the reclusive ancient Chinese tea sages and intellectuals that used tea as a social and more spiritual way to enjoy loose leaf tea to get away from the daily grind and enjoy life. Japan
As with Chinese Gong Fu Cha, there are specific brewing methods and etiquette for Sencha-do ceremony, which include unique teaware and distinct pouring methods. Sencha-do schools and tea instructors practice unique brewing techniques and tea concepts specific to Sencha, Gyokuro and other Japanese green tea. Tea lovers and baristas can learn the brewing techniques that are unique to loose leaf Sencha and green teas by taking part in Rishi Tea’s Sencha-do Ceremony.
In addition to the scheduled Sencha-do classes,
, along with visiting tea experts, will lead focused tastings of 2010 Fresh Crop Teas from Japan, Taiwan, China, etc. These tastings will be held at various times throughout the weekend in Booth # 401. Guests are welcome to join and share with us some of this year’s most exciting new teas, fresh from origin! Joshua Kaiser
Joshua for a presentation on the foundation and strong points of Rishi Tea and its unique organic supply chain, taking place Saturday, June 12th at 12:30pm on the show floor of the World Tea Expo in the Vendor Presentation Theater.
We look forward to seeing you there!