A time to surrender to the tranquility of Japanese tea.

 

Ubunoen, a specialty Japanese tea shop, is a long-established business founded in 20. Located in Yuto-cho, Hamamatsu City, the area is dotted with traditional Japanese confectionery shops and fish shops. The Nakamura family residence also remains nearby, making it an area where you can feel the atmosphere of life in the past.

 

The shop offers a selection of carefully chosen teas, including sencha, deep-steamed tea, and Japanese black tea.

 

 

 

The setting for this experience is "Ochadokoro Ubunoen," a facility dedicated to Japanese tea experiences that opened in 2025.

 

Stepping into the building adjacent to the shop, you'll find yourself in a tranquil Japanese-style room. The atmosphere is somehow nostalgic and comforting, as if you've been invited to a relative's home.

 

 

We were greeted by Yoko Matsumoto, the fifth-generation owner of Ubunoen. She is affectionately known as "Ochako-san, the tea lover." When the conversation turned to tea, her gentle manner of speaking naturally eased our tension.

 

"That tea I had back then was delicious. I'd love to drink it again," Matsumoto says, "I want to deliver a cup of tea that people will remember fondly in that way."

 

We don't just sell tea leaves; we want you to enjoy the process of brewing tea and the moment of savoring it. That sentiment is quietly present in every aspect of this experience.

 

A Japanese tea experience that begins with "aroma"

 

The experience begins with being treated to hojicha (roasted green tea), a tea recommended by Ms. Matsumoto. The moment the tea tin is opened, a fragrant aroma wafts out, and you can't help but exclaim, "What a lovely scent!"

 

As Ms. Matsumoto teaches us about how to brew tea, the appropriate water temperature, and the amount of tea leaves to use, a warm and friendly atmosphere spreads throughout the room.

 

Handmade coasters made from origami paper are also provided on the tables. Choose your favorite pattern and use it to mark your teacup. Even small interactions like this are part of the fun of this experience.

 

 

 

Furthermore, the program introduces topics relevant to everyday life, such as the history of how sencha (green tea) is made, various ways to use tea leaves, and the components and health benefits of tea. You'll realize that even the tea you casually drink every day actually involves many processes and ingenuity.

 

Ms. Matsumoto also holds workshops and events to share the charm of tea. Her gentle speaking style and easy-to-understand explanations naturally draw in the participants.

 

As the conversation about tea progressed, the participants gradually began to chat, creating a more relaxed atmosphere. It felt less like a difficult lecture and more like a casual chat.

 

 

The fragrant aroma fills the air as roasted green tea is made.

 

Next up is the making of roasted green tea using a horoku (a type of earthenware pot). Bancha (coarse green tea) is used. As the tea leaves are moved around on the horoku, a fragrant aroma rises from them.

 

 

"Is this about right?" "That one might be roasted more nicely." Such comments are exchanged naturally, and a friendly atmosphere of enjoyment spreads as people compare the roasting levels of their own beans.

 

A fragrant aroma fills the entire room, creating a pleasant atmosphere that makes you want to take a deep breath. The roasted tea leaves also have deodorizing and odor-preventing properties, making it a useful addition to your daily life once completed.

 

 

Making potpourri: sealing fragrance in a drawstring pouch.

 

We'll use the roasted tea leaves to make potpourri. The drawstring bag we'll use is made from "Enshu cotton pongee," a type of textile that has been passed down in Hamamatsu since the Edo period. Its striped pattern and soft texture are particularly striking.

 

 

The experience involves a simple process: choosing a fabric pattern and string color, adding roasted tea leaves, and threading the string through. The drawstring bag is pre-made, so there are no difficult steps.

 

 

The time spent considering patterns and color combinations is enjoyable, and conversations naturally arise. Along with the fragrance, it feels as if the time spent in this place is gently enveloped in a warm embrace.

 

A lingering aftertaste that connects to everyday life.

 

The experience concludes with a time for premium sencha tea and sweets. It begins with appreciating the aromas of two types of premium sencha and choosing your favorite cup.

 

As you bring the tea leaves closer to your face, you'll notice the subtle differences in their aromas. As you appreciate the variations, you'll discover your own preferences.

 

 

The amount of tea leaves to put in the teapot, how to pour the hot water, and the importance of pouring out every last drop—while watching Mr. Matsumoto's demonstration, the participants took turns experiencing the "round-pouring" technique and brewing sencha tea.

 

The last drop contains a concentrated burst of flavor, so pouring it carefully down to the very last drop deepens the taste considerably.

 

 

The taste of the same tea leaves changes surprisingly depending on the water temperature and brewing time from the first to the second and third infusions. You can enjoy the evolving flavors, from the sweetness you feel the moment you take a sip, to the umami that emerges later, and the subtle bitterness.

 

You'll realize that even without special equipment, a little ingenuity can dramatically change the taste of tea.

 

 

The tea sweets offered change daily. On this particular day, as a special treat, they also served a mochi made by Ms. Matsumoto's daughter, who works at a Japanese confectionery shop, accompanied by Ms. Matsumoto's homemade red bean paste.

 

The gentle sweetness enhances the delicious flavor of the sencha green tea, leaving a soothing aftertaste until the very last drop.

 

 

Place the finished potpourri discreetly in a familiar place, such as in your bag or car. The moment you catch a whiff of the scent, the memory of that experience will come flooding back, making you think, "That tea was delicious."

 

In our daily lives, the aroma of tea gently brings back memories. That lingering feeling is one of the joys of this experience.

 

What you can experience in this tour

 

The experience lasts approximately 120 minutes. It begins with a mini-lecture on the basics of Japanese tea in a tranquil Japanese-style room. While listening to explanations about different types of tea and their flavors, and enjoying hojicha (roasted green tea), you will gain insight into the profound world of Japanese tea.

 

Next, we'll make hojicha using a horoku (a type of roasting pan). We'll enjoy the fragrant aroma that rises as we roast the bancha tea leaves.

 

Afterward, participants make potpourri using roasted tea leaves. They choose the fabric pattern and string color for their drawstring pouches, and then use a string threader to thread the string through to finish. The potpourri, which has a fragrant aroma, can be taken home as a souvenir.

 

The experience concludes with a time for premium sencha tea and sweets. While learning about the amount of tea leaves to use and how to pour the hot water, you'll get to try brewing tea yourself in a teapot. You'll savor the gentle umami of the sencha, which is brought out by pouring out every last drop.

 

 

 

 

Guide introduction

 

Yoko Matsumoto, the fifth-generation owner of Ubunoen

Born in Hamamatsu City, she is the eldest of three sisters and has taken over the family business. She holds a Japanese tea instructor qualification and organizes workshops and experiential events to share the charm of tea. Believing that tea in the coming era will be more than just something to "drink," she is also working on regional revitalization, including establishing the Japanese tea experience facility "Ochadokoro Ubunoen." With the motto "A taste that lingers in the heart and is unforgettable," she cherishes each cup of tea that makes people think, "That was delicious, I want to drink it again."