Matcha
A proper bowl of matcha, prepared by your own hand.
What happens in the room.
You sit down to a set place: bowl, bamboo whisk, a small mound of stone-milled matcha. Before anyone touches water, the tea master talks you through what's in front of you, where this tea grew and how a granite mill turned it into powder. (Also why the tin in your pantry is probably not the real thing.)
Then you make it. Sift, rest the water to 75°, learn the flat fast stroke that raises a proper foam. Your first bowl will be lumpy. Your second one won't.
It's quiet work with a lot of conversation in it. Groups settle in faster than they expect, and everyone leaves knowing enough to keep making it at home.
Led by the tea master behind Matchaya.
The matcha you’ll drink is the same tea served at Matchaya’s own counters, and the person teaching you is the one who chose it. Ask anything about the leaf, the mill or the price of good tea. You’ll get a real answer.
