Host: MATCHA MAYA
Guest: Yuki Tanaka, Tea Master & Cultural Educator at Ippodo Tea Kyoto — a 3rd-generation tea master. Yuki has trained over 2,000 people from other countries in Japanese tea etiquette. He speaks English well and cares about helping people from all over feel welcome.
Format: A talk in a Q&A style where you get easy and helpful tips.
MATCHA MAYA: Yuki-san, welcome to the blog! Let’s talk about what it’s like when someone walks into a tea house in Kyoto for the first time. What will they see, and what is the first thing they should do?
Yuki Tanaka: When you walk in, you will hear someone say irasshaimase. This is their way to give you a warm hello, not really a question. You just need to nod and smile. But most people do not talk about this in guides: before saying anything, look at the display counter. A lot of older tea places in Kyoto and Uji put their matcha in order by grade. One side is for regular use, and the other side is for special use. If you feel shy about speaking Japanese, you can just point to what you want. The staff will get it.
MATCHA MAYA: That's good to hear — pointing does the trick! Now, can you tell us about how to order? What are the main words or phrases I should use?
Yuki Tanaka: You just need three phrases. Matcha o kudasai means "matcha, please." This is all you need to ask for plain matcha. If you want a latte, say matcha latte o kudasai. Still, the phrase that will really change your visit is osusume wa nan desu ka? It means "what do you recommend?" When you ask this, the tea masters feel happy. They see that you care about their skill. Many times, they will offer you something special. It might not be on the English menu. It could be a new seasonal blend or a rare tea from a small harvest.
MATCHA MAYA: When you have matcha hot or iced, is there a rule in the culture about that, or is it just what you like?
Yuki Tanaka: In Japan, the season matters a lot. From May to September, people drink aisu matcha (iced matcha) most of the time. From October to April, people mostly drink atatakai matcha (hot matcha). There is something important about this: never ask for sugar in a traditional tea house. People there do not do that, and it can feel rude to the tea. If you like your drink sweet, get a matcha latte at a modern café. At those places, your drink usually has some sweetness, and people expect that.
MATCHA MAYA: What do you think about the lovely small sweets that come with the tea? I have always wanted to know the right way to eat them.
Yuki Tanaka: Those are wagashi, the old-style Japanese sweets. When you ask for usucha (thin matcha), you get a small sweet, like higashi or nerikiri, before the tea. The way to do this is easy but must be done right. You eat the sweet all the way first, then drink the matcha. You do not switch back and forth. The sweet covers your mouth, so the tea does not taste too strong. People have done this the same way for hundreds of years. It is about more than taste; it also helps you to slow down and pay attention.
MATCHA MAYA: Let's talk about the bowl itself. I see that people turn the tea bowl before they drink. What does that mean?
Yuki Tanaka: This is one of the most beautiful things in tea culture, and not many visitors know about it. When you get the bowl, the front—it may have a design or the shop's mark—faces you. Before you drink, turn the bowl to the right two times so the front points away. This shows you are being humble and saying, "I don't feel right drinking from the front." After you are done, turn it back and look at the art on the bowl for a moment. It is like a quiet talk between you and the tea master.
MATCHA MAYA: What do you think is the biggest mistake you see people from other places make, that you wish you could help them fix in a kind way?
Yuki Tanaka: Drinking matcha in one quick gulp is not the right way. You should enjoy matcha slowly, taking three to four gentle sips. It's about taking your time, not just getting a rush of caffeine. When you finish, making a quiet slurping noise is good. It lets others know you liked every drop. But the big mistake is to hurry. If you go slow, you do more than just drink tea. You take part in a custom that goes back over 400 years.
If you want to learn more about matcha and not just buy it, what do you suggest?
Yuki Tanaka: Many tea houses now give short tea ceremony experiences for travelers. These last about 30 to 45 minutes. They are easy to join and you do not need to know anything before you come. At Ippodo, we hold these on Tuesday and Thursday. You will learn how to mix your own matcha. You will also learn about the two types of tea, usucha and koicha (thick tea). After this, you will feel ready to order tea at any place in Japan. This can help you feel like a guest, not just someone visiting Japan.
MATCHA MAYA: Last question — if people remember just one thing from our talk, what should that be?
Yuki Tanaka says, Osusume wa nan desu ka? That means "what do you recommend?" Saying these four words can help you get something special that no guidebook will show you. Trust the tea master when you want matcha in Japan. That is the best way to order it.
MATCHA MAYA: Yuki-san, thank you. This was very nice.
Yuki Tanaka: Thank you for letting me be here. And to your readers — I will be here with a bowl of matcha when you come to Kyoto.
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