World Tea Expo 2025

Kevin will address the reaction of taste receptors as it pertains to hot and cold beverages. Only to bring it forth to why it may be so that some people prefer hot tea brew and some may prefer cold tea brew scientifically.

Takeaways
(1) Science behind temperature tea tasting

(2) Choosing which teas taste better cold or hot

(3) Geographically preference

With the increasing popularity of matcha, the presence of Japanese green tea on the world market is stronger than ever before. Yet despite the abundance of instragrammable green lattes and smoothies out there, much of what Japan has to offer still remains largely undiscovered by the international tea community. Take a closer look, and Japanese green tea will appear surprisingly multifaceted, spanning from the fresh forest-like flavor of a classic Sencha to the nutty roasted aromas of Hojicha and much more in between. New and exciting initiatives such as the single origin tea movement are also taking Japanese tea into unexplored territory, making for new taste experiences previously unavailable. The art of roasting green tea has also being further refined, and is ripe for experiencing. A must for anyone interested in gaining or deepening their knowledge of green tea.

Takeaways:

Explain the background behind the great variety of flavor experiences.

Cover everything from tea plant cultivars to terroir.

Explore the long traditions and new bold initiatives that make the cultivation and processing possible.

Brewing techniques will be introduced,

The secrets behind a good Hojicha

Tasting:
・Cold brewed Single Estate Japanese Tea
・Freshly roasted Hojicha