We traveled to 5 islands in Japan and brought back interesting teas. Some are very rare local teas and we tried them for the first time there.  We are very happy we can introduce these teas to our tea friends.

teas we plan to serve

- Bukubukucha  from Okinawa 沖縄のぶくぶく茶

Unique tea from Okinawa, the southern most city in Japan. It is made with a giant chasen. You eat the foam first then drink the liquid. This could be one of the first Bukubukucha presentations in Germany.

- Karagi cha from Okinawa　沖縄のからぎ茶

tea from local cinnamon leaves which is drunk as healthy tea in Okinawa

- Shincha from Kyoto　京都の上級新茶

high grade first flush sencha of 2017

- Benifuki Wakocha (Japanese black tea) of 2017  from Kumamoto　熊本のベニフウキ和紅茶

The farmer wins special black tea prize every year in Japan. He learned black tea processing in Taiwan and makes this flowery pure tea of Benifuki cultivar.

- Dokudamicha, Biwa leave tea from Kumamoto　熊本のドクダミ茶、びわ茶
Detox and healthy teas which Japanese people used to make normally themselves.

- Post-fermented teas (Awabancha, Goishicha, Ishizuchi Kurocha) from Shikoku　四国の後発酵茶

Very rare teas only made in Shikoku.  Some believe that this tea processing was introduced from south east Asia. 

- Highest grade Shincha (first flush sencha of this year) of 2017 from Ehime 愛媛の特上新茶

sweets: local sweet from Okinawa and Wasanbon 和三盆(Sanuki wasanbon　讃岐和三盆）are served.

Wasanbon (和三盆) is a fine-grained Japanese sugar, traditionally made in the Shikoku. The sugar is often used for Japanese sweets (wagashi). The highest grade traditionally manufactured sugar is made from thin sugarcane plants grown locally, called taketō (竹糖) or chikusha (竹蔗).

duration: about 2 hours

language: English with German and Japanese support

host:  Yumi, manager of macha-macha, Japanese tea instructor

assistant: Erik, founder of macha-macha