Japanese Tea Academy by Koto
nakau20
Tea tasting

Houjicha Inzatsu 131

2026-06-29 nakau20
Tea tasting

Ohmune handpick

2026-06-29 nakau20
Soil

Soil of yame (chlorite schist)

2026-06-29 nakau20
栽培&製茶 Cultivation & Processing

Grind the freshly finished tea

2026-06-29 nakau20
栽培&製茶 Cultivation & Processing

Around this area taking care is called むぞがる muzogaru

2026-06-29 nakau20
栽培&製茶 Cultivation & Processing

Organic gokou 2025

2026-06-29 nakau20
栽培&製茶 Cultivation & Processing

Tsujiki samidori 2025

2026-06-29 nakau20
栽培&製茶 Cultivation & Processing

Effort behind the taste

2026-06-29 nakau20
栽培&製茶 Cultivation & Processing

The spring is almost there

2026-06-29 nakau20
拝見 Cupping & Quality management

Matcha (tencha) cupping

2026-06-29 nakau20
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Co-founder of Koto Tea Space
Yusuke Nakanishi
Running Japanese tea speciality store in Bangkok, Thailand. Sharing knowledges to select right products. It results in supporting craftsmen who produces quality tea. Japanese tea instructor.
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Category
  • Basic knowledge
  • Tea brewing
  • Tea tasting
  • 拝見 Cupping & Quality management
  • 栽培&製茶 Cultivation & Processing
  • Tea pairing
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2024–2026  Japanese Tea Academy by Koto