Step into a local tea room and study real tea ceremony practice with an Urasenke instructor (jun-kyōju) holding a Master’s in Traditional Arts. Born into a 90-year tea-utensil merchant family, your host connects craft, history, and taste with rare clarity.
Begin with a concise introduction to temae flow, utensils, and room etiquette (how to enter, bow, sit, and handle the chawan). Watch selected formal movements, then learn correct whisking to make a smooth usucha yourself. Pair it with a seasonal wagashi, and discover how shape, glaze, and season harmonise in the tearoom.
Your host’s background spans culinary training (Hattori), Chinese tea master certification, and years of cultural instruction abroad (demonstrations at consulates, universities, and exhibitions; over 1,000 students taught). She continues to conduct formal chaji-style gatherings monthly—bringing living tradition to each session.
This small-group masterclass is beginner-friendly yet rigorous enough for culture lovers who want the genuine practice—not a show. English guidance provided throughout. Photography is permitted at designated timing per staff guidance.
