A Hoshino Experience 4 September

This summer our colleague Hannah Kjær Ibsen has been working in the tea fields of Hoshino and exploring Kyushu island and will give a talk and tasting of her experience:

After my internship with Mr Takaki in Hoshino, I discovered the many facets of tea and its culture in the Kyushu area, specifically the small town called Hoshino. This region was new for me to explore. Still, it unfolded right in front of me and inspired me for this immersive experience to provide an authentic Hoshino tea experience in Copenhagen. Like most tea regions, tea culture is broader than the tea production itself, and many artisans and artists are working with the tea farmer to create a comprehensive tea experience. My wish for this experience is to showcase the local craftsmen, artists and tea farmers from Hoshino. During my time here, I carefully selected various items to make this experience feel as complete as possible. With my sincere respect for these craftsmen, I have put together the following:

• Lightly roasted (Shiro houji) White leaf tea from Mr Takaki. Served in Ms Kayo’s porcelain pot and cup.
• Single cultivar Fujimidori Kabusecha from Mr Takaki served in Ms Kayo’s clay pot.
• Hon Gyokuro from Hoshino Seichaen served in Mr Genta Yamamoto’s chasara (tea plate) ice cube brew.
• Served with local yokan made with local green tea on Ms Kayo’s plate. Served on local cherry tree wood made by the carpenters at Hoshino Mingei.

(This menu is available during our opening hours for a limited time)