Vintage Sencha sampling session @World Ocha Festival 2025, October 25

During this session, we will explore the potential of matured sencha, samling Japanese sencha stored for up two 20 years. The total number of samples is planned to be around 40.

In terms of maturation, currently most Japanese spring harvest teas can be divided into two groups, namely Shincha (new tea in spring) and "tea for the whole year", where the difference lies mainly in the level of finish firing. If matured vintage sencha were to find its place on the market, another third type of tea would be added to the list, expanding the potential of Japanese tea to previously undiscovered territory. 

To find out whether or not this is feasible, we will examine up to 40 extremely rare samples of matured sencha from different locations in Shizuoka Prefecture to determine how several years of maturation affects the flavor of Japanese green tea. 

Generally speaking, with a few exceptions there is consensus in the tea industry that Japanese steamed green tea is better consumed as soon as possible, and freshness is widely thought to be an essential property. During this session, I aim to challenge that view, and explore the possibilities of expanding the enjoyment of Japanese tea even further. 

Time: October 25, 2025     3:00pm-4:30pm (duration: 90 minutes)

Maximum number of attendees: 20

Location:

World Ocha Festival 2025 9th floor, Room 908

Address: Granship, Higashi Shizuoka 2-3-1,

Suruga-ku Shizuoka City, Shizuoka Prefecture

Google Map

※This session will be held in English.  

※Ticket only valid for this specific session. No refunds for no-shows.

※No cancel policy implemented. 

※Transportation costs are at your own expense

※No dress code