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Kettl is proud to host Masayoshi Koyama, the director of Yamamasa Koyamaen, one of Uji’s most reputable matcha producers, in our brand new, private tasting room at Kettl Matcha Sen Mon Ten. The roots of Yamamasa Koyamaen trace back to the early 1600s, when the Koyama family began cultivating and producing tea in the Uji region. Since then, they have spent centuries perfecting the art of Uji tea production. We have partnered with the Koyama family for years, bringing their peerless blends to a wider audience at Kettl. These exclusive and limited events with Masayoshi Koyama are the first in our new Kettl Producer Series, where we will be hosting our closest collaborators in New York for classes, lectures, and immersive experiences.
Discover the foundations of matcha through an immersive deep dive exploring how true Uji matcha is grown, crafted, and enjoyed. Guided by Masayoshi Koyama and Zach Mangan, guests will taste the difference between hand-picked and second flush matcha, learn how tencha is produced, and the session will finish with a hands-on matcha latte demonstration. This is a one-of-a-kind opportunity to meet and discuss Matcha with a pioneer of Uji Matcha production in our brand new Kettl Matcha Sen Mon Ten space, dedicated to engagements like this.
What You’ll Learn
• History of Uji Matcha & Yamamasa Koyamaen
• How Matcha Is Made: harvesting, steaming & tencha production
• Guided tasting: hand-picked vs. second flush
• What affects matcha quality (cultivar, terroir, season)
• “Third Wave Matcha”: a modern perspective
• Matcha latte demo & tasting
Beginners and tea enthusiasts looking to build a strong foundation in matcha appreciation and preparation.
Details
90 minute in-person tasting & demonstration held at Kettl’s new Matcha Sen Mon Ten.
Please note, class tickets are non-refundable and non-transferable.
Discover the foundations of matcha through an immersive deep dive exploring how true Uji matcha is grown, crafted, and enjoyed. Guided by Masayoshi Koyama and Zach Mangan, guests will taste the difference between hand-picked and second flush matcha, learn how tencha is produced, and the session will finish with a hands-on matcha latte demonstration. This is a one-of-a-kind opportunity to meet and discuss Matcha with a pioneer of Uji Matcha production in our brand new Kettl Matcha Sen Mon Ten space, dedicated to engagements like this.
What You’ll Learn
• History of Uji Matcha & Yamamasa Koyamaen
• How Matcha Is Made: harvesting, steaming & tencha production
• Guided tasting: hand-picked vs. second flush
• What affects matcha quality (cultivar, terroir, season)
• “Third Wave Matcha”: a modern perspective
• Matcha latte demo & tasting
Beginners and tea enthusiasts looking to build a strong foundation in matcha appreciation and preparation.
Details
90 minute in-person tasting & demonstration held at Kettl’s new Matcha Sen Mon Ten.
Please note, class tickets are non-refundable and non-transferable.
