Mutsuko | Cooking Class Host in Kyoto
- Introduction
- "I am 八風庵宗圓 (Happuan Souen), a professor of the Omotesenke school of matcha tea ceremony. I possess extensive knowledge and experience gained through teaching students and conducting numerous formal tea events. While tea ceremony carries an image of formality, I decided to host this class featuring a formal experience with detailed explanations, hoping to make matcha more accessible and enjoyable. Depending on your preferences, I can also explain aspects beyond the tea ceremony itself, such as kimono, tea cuisine, tea ceremony utensils, tea rooms and gardens, and historical background. Matcha and tea utensils are also available for purchase. The experience takes place in my home's tatami-floored Japanese-style room, though table seating can be arranged upon request. The duration of the experience can also be adjusted to suit your schedule. I sincerely hope you enjoy this experience."
- Location
- Kyoto
Mutsuko's cooking classes
・ Usucha (thin tea, matcha tea)
A drink made by mixing 2 g of matcha (powdered green tea leaves) with 70-75 mL of hot water at about 85°C (185°F) us
・Usucha tea (matcha tea, thin tea)
The taste of three different matcha (powdered green tea) is compared by making a usucha tea.
To make usucha tea,
Usucha (thin tea)
A beverage made by mixing matcha powder with hot water.
Higashi (Dried sweets)
Snacks such as biscuits and dried fruit.