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Jan's Chanoma 茶の間
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Latest

21
Nov

Senchadō & Me - Essay for Junshihan Application

Last year, after I returned from participating in the Tsukimi Senchadō (月見の煎茶会), I decided to pursue the Junshihan (準師範) license
4 min read
09
Sep

Curds & Kettle: When Cheese Meets Tea

Dear Tea Lovers, What happens when you bring together cheese lovers and tea enthusiasts in one room? You get Curds
3 min read
28
Jul

How to Use and Care for Your Chasen - Bamboo Matcha Whisk

Did you know that chasen used to be a single-use item? Historically, the humble bamboo whisk was discarded after each
3 min read
14
May

Flavour Analysis - Not Your Usual Tea & Chocolate Pairing Event

Dear Tea Lovers, Have you ever been to a food pairing or tasting event and had trouble finding the exact
2 min read
22
Apr

How to Care for Your Chawan: Before & After Making Matcha

Growing up, I was taught to clean everything we use for food and drinks with soap/detergent. In the tearoom,
3 min read
25
Mar

Sharing the Story of Wakoucha

Dear Tea Lovers, I wrapped up the first month of 2025 with another tea workshop at Nikkei Centre. This time,
1 min read
19
Mar

Starting My Chanoyu Journey

Studying Chanoyu (茶の湯) or sadō/chadō (茶道) was not something I had planned or that I had always been interested
2 min read
19
Feb

Travel Through Japan with Tea

Dear tea lovers, Over the years, I’ve had the privilege of visiting tea farms across Japan, meeting master artisans,
2 min read
19
Feb

Timeline of the Japanese Tea History

Japanese tea culture has a rich and fascinating history that spans over a thousand years, shaping the way tea is
1 min read