September’s Japanese Tea Experience was held at Shuhari, a renovated kyomachiya in Kyoto. Eleven participants and two babies joined us. The babies—one from California and one from Tokyo—became playmates, setting a warm and gentle tone for the gathering.

For the main sweet, participants chose from three confections by Shogetsu: kinton "Hagi" (bush clover), joyo "Chushu" (Mid-Autumn), and uiro "Kikyo Mochi" (balloon flower). After enjoying the sweets at the table, everyone moved to the tearoom for koicha (thick matcha).

One participant who recently began practicing tea in California was invited to perform usucha (thin tea). With calm and graceful movements, he prepared tea for his family, creating harmony in the tearoom.

The matcha came from Ryuoen, a renowned teashop nearby. The koicha "Rakuju no Mukashi" and usucha "Seiyu no Shiro" are both preferred blends of the Omotesenke head, Master Yuyusai.

The sweet served for usucha was “Toutou,” now made by Kagizen Yoshifusa. Originally created by Keikado Toshiyasu (1903–2022) near the venue, this sweet—named after the sound of a kettle beginning to boil and once a purveyor to Mushanokoji Senke’s Kankyuan—was passed on to Kagizen in Gion, allowing its tradition to live on.

We also welcomed Ms. Kikuno Hyodo, a Kyoto-based tea practitioner, who guided guests through a hands-on usucha session. Carrying a handcrafted paulownia chabako (tea box) made by her artisan husband, she has prepared tea around the world—from the banks of the Kamo River to Central Park and near the Eiffel Tower. Her engaging stories made the experience even more delightful.

As many participants were visiting from the U.S., we also introduced an easy way to enjoy matcha abroad—by making iced matcha with a shaker. Seeing a tea practitioner in kimono shaking the drink like a bartender was a refreshing sight, and the chilled matcha was very well received.

In the latter half, we served makunouchi bento and soup in a mini chaji (formal tea gathering) style, accompanied by Kyoto sake "Shuhari." After the meal, everyone returned to the tearoom for another round of koicha, bringing the serene and fulfilling day to a close.

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