My name is Jennifer, and I am a Japanese tea enthusiast and educator.
I’ve been drinking tea for decades, but my journey down the rabbit hole began in earnest when a friend invited me to share a pot of sencha (a Japanese green tea) with her in her small balcony garden in Tokyo. This simple moment of tea, sweets, the natural sounds of spring, and quiet conversation led me to bring a bag of sencha home. Before I knew it, tea was part of my daily routine.
Why I share Japanese tea
Unfortunately, tea farming in Japan is in decline. As bottled tea has become more popular in Japan, domestic demand for loose leaf tea has fallen. Younger people who would traditionally have inherited family tea farms are choosing to move to cities for their livelihood.
When I learned about this, I knew I wanted to do something to help keep the art of making the teas I love alive in Japan. After asking around, it seemed one way to contribute was by sharing Japanese tea with the world myself.
Training and experience
I started studying tea after joining the Global Japanese Tea Association, an international group founded to share information about Japanese tea with the world in English. I’ve since completed its Foundation, Intermediate, and Master certifications.
I also spent three months interning at Kyoto Obubu Tea Farms in Wazuka in spring 2026, where I got to harvest and process tea, cook tea-infused food, and present tea-tour lectures on tea history, agriculture, processing, and chemistry. (I suppose you could call me a certified tea nerd!)
What I teach
Now, I teach workshops on Japanese loose leaf tea and practical matcha preparation so people can enjoy them more fully. Whether you’re already a tea person or just getting started, I hope I can help you discover and love these amazing teas, too.