Learn how the same steamed, rolled and dried tea leaves can become different types of sencha, depending on various factors like cultivar, location, farming and production method. Taste how they differ from sweet and mild to savoury and umami.
Leer hoe dezelfde gestoomde, gerolde en gedroogde theeblaadjes verschillende soorten sencha kunnen worden, afhankelijk van factoren zoals cultivar, locatie, landbouw- en productiemethode. Proef hoe verschillend ze smaken, van zoet en mild tot kruidig en umami.
The workshop is 90 minutes. Maximum number of participants is 12. Presented by Renee POMPEN of J-Port Green Tea Japan (https://www.greenteajapan.com/).