Japanese Tea Workshops

The Edible Leaf: Japanese Tea & Ochazuke

When we think of "eating tea," our minds often go straight to Matcha or Hojicha powder. However, there is a beautiful, long-standing tradition in Japanese culinary culture of honouring the entire tea leaf, recognizing that its flavour, texture, and value extend far beyond the first brew.

What to Expect

  • Learn the Basics: Observe a cooking demonstration and learn how to turn tender, spent Sencha leaves into a delicious, savoury rice topping.
  • Taste Tea as a Dish: Build your own custom bowl of Ochazuke by layering rice with toppings such as savoury Sencha Tsukudani, tart Umeboshi (pickled plum), fresh Shiso, and toasted Genmai. Add in Hōjicha to complete this iconic comfort food, as seen in the Japanese TV series Midnight Diner.
  • Leave with Fresh Ideas: We’ll discuss the cultural significance of these dishes and how the philosophy of Mottainai (respecting resources) allows us to savour the fibre and nutrients often left behind in the teapot.

Date & Time

Saturday, March 31, 2026

Two sessions
10:30 AM - 11:30 PM

1:00 PM - 2:00 PM

Fee

$56.81 / Members $45.69

Registration opens on February 10th at 8:00 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.