Best trip to experience all about tea, from tea farm to tasting, cultural exchange with local farmers in Wazuka, one of the most beautiful villages in Japan.
1 hour train ride from JR Kyoto station, and 30 minutes bus ride will take you to the cultural landscape where most of Uji-green tea is produced. Tea trees are everywhere around their housing in wazuka, as if their house is floating in the middle of the tea plantation, and wazuka is one of the 50 members for ”the most beautiful villages in Japan".
Walking through the tea plantation, we will stop by and chat with local tea farmers on the way to the top of the hill, where we enjoy special tea with wagashi Japanese traditional sweets made by a wagashi artist in Kyoto.
1 Day 9 hours tour (stating from Kyoto, ending in Kyoto)
8:00-8:30 Pick up from your hotel in Kyoto
9:00 JR Kyoto station
11:00 Arrive in wazuka town
13:00 walking or cycling through tea fields
Picnic tea party "chakai 茶会" on the top of the hill
(we will use a wonderful tea house on the top of the hill, in case of rain)
14:00 Learning about tea from locals
15:30-17:00 travel back to JR Kyoto station
Any time (please inquire at least 2 weeks before the tour date)
At your hotel in Kyoto or Uji
guide fee, special tea lunch with a tea farmer, tea, wagashi
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After studying agro-ecology for masters degree in the Netherlands, I travelled around small villages in India, Bhutan and Japan to learn about traditional food culture and ethnology. I organize off-the-beaten village tours and arranges various experiences especially related to food culture and sustainable rural livelihoods. I try my best to organize a trip with unique experience for you in the off-the-beaten rural villages, especially in Kyoto and Nara, such as cooking with locals, visit farmers, or stay at a farmhouse.
- tea tour (harvesting and processing tea, tea house, matcha poder making, tea museum in Kyoto)
- traditional handicrafts (visit workshops, pottery making experience, kiln in hidden valley)
- culinary experience (food processing workshop such as tofu, soba, yuba, somen noodle, traditional knowledge of food preservation)
- fermented food products (learning how to make sake, shoyu, miso, amazake, pickle, nattou, umeboshi by yourself)
- plant and ethno-ecology (sansai wild plant harvesting and cooking)
- learning rural livelihood (charcoal making, weaving trees, paper making from mulberry plant, silk worm, visit to temple of plant medicine)
- temple stay (meditation, shojin ryori at mount koya)
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