Japanese Tea Workshops

Roast your own Hojicha

Explore how Hojicha and Bancha came to be, how they are processed and why roasting changes everything from aroma to mood.

Bancha and Hojicha are everyday teas with a lot of personality. They carry the warmth and comfort of home, and the quiet magic that happens when simple leaves meet fire. In this workshop, we explore how these teas came to be, how they are processed and why roasting changes everything from aroma to mood.

After tasting and comparing several teas, we will get hands-on with a horoku (焙烙), where you will roast some tea leaves and transform them into hojicha! Everyone goes home with two servings of the Hojicha they create, so the fun continues at home. Be sure to bring a small container or resealable bag for your roasted tea.

Whether you already love the toasty sweetness of Hojicha or you’re curious about the honest charm of Bancha, this workshop offers a deeper look at the teas that quietly shape daily life in Japan. It’s part learning, part roasting, part delicious experimentation.

Date & Time

Saturday, January 31, 2026

Two sessions
11:00 AM - 12:00 PM

1:00 PM - 2:00 PM

Fee

$45.69 / Members $36.79

Registration opens on December 19th at 10:00 AM

About the Instructor

Janice Chan

Janice Chan is the Global Japanese Tea Association (GJTA) representative for Western Canada and co-founder of Teakan. As a GJTA-certified Japanese Tea Master, Jan offers workshops and lectures that blend tradition with modern insights, sharing Japanese tea culture's history, practices, and unique experiences. Her passion for Japanese tea has led her to immerse herself in its rich culture, practising Chanoyu with the Urasenke School and studying Senchadō under Oubaku-Baisa Ryū. With a deep appreciation for tradition and a talent for making tea culture accessible, Jan invites you to explore the vibrant world of Japanese tea through hands-on experiences and stories that connect the past and present.