The Cultivar Code: Unlocking Japanese Tea's DNA

Sunday, April 12 @ 12:30 PM - 1:30 PM

Can you actually taste genetics? Join us for an immersive session focused exclusively on Nagasaki Prefecture to find out. By keeping the region constant and varying only the tea cultivars, we’ll explore how DNA shapes the aroma, sweetness, and mouthfeel of Japanese Sencha.

We will taste single-origin standouts like the classic Yabukita, the floral and sweet Saemidori, and the deep, lingering Okumidori. Please note: All teas will be presented as single-cultivar teas, but the final selection will depend on availability.

This isn't a lecture or a competition—it’s a guided, dialogue-based tasting where your personal perception takes center stage. Through live sensory mapping and group discussion, you’ll discover how producers use specific cultivars to "design" flavor. Come experience firsthand how one plant, Camellia sinensis, offers a world of genetic diversity in every cup.

Speaker: Masahiko Kitayama Ph.D. Dr. Masahiko Kitayama is a highly accomplished academic and researcher with a strong passion for Japanese food and drink culture. Currently, he is engaged in the development of a higher education curriculum solely dedicated to Japanese foods which is already gaining recognition globally.