Wagashi is an integral part of the cha-do (or sa-do) and sencha-do culture. For this workshop, we will welcome a wagashi artisan who trained in Japan and is currently based in France. Visitors will be able to watch as the wagashi artisan creates works of art in front of their eyes.

“Chabana” refers to the flowers displayed in the alcove of a tea room.

In the philosophy of "Chabana" and the art of flower placement. You'll create your own "Chabana" and take it home with you.

Hiroko Puopolo, kimono expert of Salon de Tea + Kimono, presents a demonstration of wearing furisode and Nijyudaiko. Enjoy the process of creating a kimono with just strings and the beauty of the artistic obi knot. We will also provide information on kimono etiquette for tea ceremonies.

“Te-momi" (hand-rolled tea) is a type of tea made by hand without using machines. Today’s mainstream tea production is done using machines. The tea leaves made by hand are unique in shape and have a beautiful finish. They have a long and thin needle-like shape compared to the shape of tea leaves we see daily. There are few skilled hand-rollers in the world, making hand-rolled tea a rare commodity.

Shodo Canada will be exhibiting and explaining hanging scrolls with Zen phrases traditionally used in the tea room. In addition, they will set up a table where visitors can pick up a brush and write their favourite words themselves. Experience the pleasure of writing with a brush.

Kintsugi is a traditional Japanese art and repair technique that restores broken ceramics to practical, food-safe use. The Kintsugi process, which takes at least two months, uses no chemical materials. Instead, it relies on urushi, a natural sap used in Japan for over 10,000 years, to bond the fragments and adorn the surface with pure gold. This technique of applying gold is known as "maki-e." In this workshop, you will have the opportunity to create decorative patterns with pure gold on your personal items.

Immerse yourself in the world of Gyokuro, one of Japan’s finest green teas. Cultivated with care under shade for 20 days or more, Gyokuro offers a rich umami flavor and natural sweetness that sets it apart from other teas. During this workshop, you’ll learn the traditional techniques for brewing Gyokuro using a Shiboridashi (a special Japanese vessel) to unlock its full flavor.

Join Jeff Cleary (owner of UNYtea) as he presents Benifuki, a Japanese white tea that’s made custom for UNYtea in micro batches. Japanese white tea can be rare but not necessarily new. Learn about his discoveries and experiences with this “niche” category of tea. Come sip and learn what’s so special about Japanese white tea. Drinking tea and a sample bag of leaves provided.