Japan has a long, rich tea history, especially when it comes to beautifully crafted, delicious green teas. Learn about the history of Japanese green tea, how it's grown, how it's processed into different styles, and how to brew it for maximum enjoyment.

In addition to more familiar brewed Japanese teas like sencha (fine green tea) and genmaicha (green tea with toasted brown rice), we'll taste other styles such as kukicha (twig tea), bancha (second harvest sencha), hojicha (roasted bancha or kukicha), and gyokuro (shade-grown sencha).  Learning how to identify and appreciate the different styles of Japanese green tea will help you most fully enjoy them.

Your instructor, Christopher, has been a fine tea enthusiast for many years and has worked in the retail tea industry as an instructor at Seattle teahouses, the Northwest Tea Festival, and private events.