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(LUNCH INCLUDED)
Spend a morning in the garden at Modern Minka, creating a tea blend that reflects the season, the landscape, and your own sense of taste.
This small-group experience introduces a wider view of tea in Japan, where leaves, herbs, blossoms, fruit, roots, bark, and preserved seasonal ingredients are often used to make comforting daily infusions. Guided by the ingredients growing and stored at Modern Minka, you will learn how different plants contribute aroma, colour, flavour, and feeling, then build a blend to enjoy over lunch.
We begin in the outer kitchen garden with a welcome tea and a gentle walk through the plants in season, where we will harvest a small selection of herbs together for the blends of the day. Along the way, we will look at how fresh herbs, dried botanicals, citrus peel, flowers, roasted grains, and house-made syrups can be layered into a balanced cup.
After gathering from the garden, we move to the kitchen atelier to mix, taste, and adjust. Each guest will create a personal blend using fresh and preserved ingredients from Modern Minka, including seasonal botanicals and koso, a Japanese enzyme syrup made through fermentation and preservation. You will draw water from the chagama, brew your tea, and taste the finished blend before sitting down to a seasonal garden lunch, finishing with wagashi sweets.
If there is tea left from your blend, we will package it for you to take home, so you can return to the flavour of the garden after your visit.
Group size: up to 6 guests per session. Please choose an available date from the booking calendar.
Time: 10:00am–12:30pm, approximately 2.5 hours.
If the weather makes the garden unsuitable, the workshop will be adapted for the tea house and kitchen atelier indoors.
(LUNCH INCLUDED)
Spend a morning in the garden at Modern Minka, creating a tea blend that reflects the season, the landscape, and your own sense of taste.
This small-group experience introduces a wider view of tea in Japan, where leaves, herbs, blossoms, fruit, roots, bark, and preserved seasonal ingredients are often used to make comforting daily infusions. Guided by the ingredients growing and stored at Modern Minka, you will learn how different plants contribute aroma, colour, flavour, and feeling, then build a blend to enjoy over lunch.
We begin in the outer kitchen garden with a welcome tea and a gentle walk through the plants in season, where we will harvest a small selection of herbs together for the blends of the day. Along the way, we will look at how fresh herbs, dried botanicals, citrus peel, flowers, roasted grains, and house-made syrups can be layered into a balanced cup.
After gathering from the garden, we move to the kitchen atelier to mix, taste, and adjust. Each guest will create a personal blend using fresh and preserved ingredients from Modern Minka, including seasonal botanicals and koso, a Japanese enzyme syrup made through fermentation and preservation. You will draw water from the chagama, brew your tea, and taste the finished blend before sitting down to a seasonal garden lunch, finishing with wagashi sweets.
If there is tea left from your blend, we will package it for you to take home, so you can return to the flavour of the garden after your visit.
Group size: up to 6 guests per session. Please choose an available date from the booking calendar.
Time: 10:00am–12:30pm, approximately 2.5 hours.
If the weather makes the garden unsuitable, the workshop will be adapted for the tea house and kitchen atelier indoors.