Ippodo NYC Events

[Chip]

I received a request to post this on TeaChat. Sounds interesting!

This April the legendary Japan-based Ippodo Tea Company is celebrating the one-year anniversary of its New York store – the company’s first and only international location to date – with a special tea workshop lead by expert staff from Ippodo’s flagship store in Kyoto who are flying in for the occasion. This workshop highlights sencha, the most popular tea in Japan, with a tasting of Ippodo's limited production Kumpu and its harmonious blend of sweetness, bitterness, richness, astringency and fragrance.

Workshop includes
•Intro to Japanese green tea (w/ tea tasting)
•The three keys to preparing Japanese tea
•Hands-on demonstration and instruction on how to prepare Sencha tea (Kumpu Fragrant Wind)
•Accompanying sweets during the Sencha demonstration and tasting
•Q&A with Ippodo's tea experts

ENGLISH WORKSHOP:

Date: Saturday, April 12th

Time: 3:15pm to 4:30pm

Location: Ippodo Tea New York, 125 E. 39th Street

Fee:
$35/person* (or $60 for 2 persons)

*20 person limit (reservation required). To make a reservation: contact event@ippodo-tea.co.jp or call store at 212-370-0609

JAPANESE WORKSHOP (will be conducted in Japanese)


Date: Sunday, April 13th

Time: 11am to 12:15pm

Location: Ippodo Tea New York, 125 E. 39th Street

Fee:
$35/person* (or $60 for 2 persons)

*20 person limit (reservation required). To make a reservation: contact event@ippodo-tea.co.jp or call store at 212-370-0609

[AdamMY]

I received a request to post this on TeaChat. Sounds interesting!

This April the legendary Japan-based Ippodo Tea Company is celebrating the one-year anniversary of its New York store – the company’s first and only international location to date – with a special tea workshop lead by expert staff from Ippodo’s flagship store in Kyoto who are flying in for the occasion. This workshop highlights sencha, the most popular tea in Japan, with a tasting of Ippodo's limited production Kumpu and its harmonious blend of sweetness, bitterness, richness, astringency and fragrance.

Workshop includes
•Intro to Japanese green tea (w/ tea tasting)
•The three keys to preparing Japanese tea
•Hands-on demonstration and instruction on how to prepare Sencha tea (Kumpu Fragrant Wind)
•Accompanying sweets during the Sencha demonstration and tasting
•Q&A with Ippodo's tea experts

ENGLISH WORKSHOP:

Date: Saturday, April 12th

Time: 3:15pm to 4:30pm

Location: Ippodo Tea New York, 125 E. 39th Street

Fee:
$35/person* (or $60 for 2 persons)

*20 person limit (reservation required). To make a reservation: contact event@ippodo-tea.co.jp or call store at 212-370-0609

JAPANESE WORKSHOP (will be conducted in Japanese)


Date: Sunday, April 13th

Time: 11am to 12:15pm

Location: Ippodo Tea New York, 125 E. 39th Street

Fee:
$35/person* (or $60 for 2 persons)

*20 person limit (reservation required). To make a reservation: contact event@ippodo-tea.co.jp or call store at 212-370-0609

Sounds great! But the Date leads to Shenanigans!

[teaformeplease]

I so wish that I could go to this but I'll be holding down the fort at Tea Drunk until at least mid-May

[mcrdotcom]

Wish I lived in NYC :O This sounds great!

[Chip]

More info and link.

http://www.ippodo-tea.co.jp/topics/news_en/

Kokage by Kajitsu & Ippodo Lunch and Dinner events


Have you ever wondered how Japanese diners combine Japanese tea and Japanese cuisine Kokage by Kajitsu and Ippodo are collaborating to produce special lunch and dinner events to demonstrate the pairing between these natural companions.
The Kokage by Kajitsu chef will use his skills to produce special Lunch and Dinner for the occasion. It is a wonderful opportunity to try Kokage’s cuisine and Ippodo’s tea together.

Lunch

——————
Date and time:
Saturday, April 12th 12:15pm to 2:15pm
Fee: $80/person
——————

Ichiju Sansai 一汁三菜
Japanese traditional set menu with three seasonal dishes served with white rice, soup.

Before meal, chilled Gyokuro Kanro
食前のお茶 水出し玉露 甘露

Starter – salmon (marinated kelp), vinegar, wasabi -
先附け -サーモンの昆布〆、加減酢、山葵–

Soup – clam soup, tofu, wakame, bamboo shoot, pepper -
煮物椀 -蛤出汁、豆腐、若布、筍、胡椒–

Main – beef, bamboo shoot, sansho pepper, rice, miso soup –
主菜 -牛肉、筍、山椒、白ご飯、赤だし-

With hot Gyokuro Mantoku
お食事に合わせて、玉露 萬徳

Dessert with Matcha Kafu (hands-on experience)
- sakura mochi -
デザート 桜餅と抹茶 嘉風（ご自身で点てて）

After meal, Iribancha
お食事後のお茶 いり番茶


Dinner

——————
Date and time:
1) Friday, April 11th 6:30pm to 9:00pm
2) Saturday, April 12th 6:30pm to 9:00pm
Fee: $120/person
——————

There are six-course with each Ippodo tea

Before meal, chilled Gyokuro Kanro
食前のお茶 水出し玉露 甘露

Starter with chilled Gyokuro Kakurei
- shrimp, chishanatou(kind of lettuce), vinegar gelee -
先附けと冷たい玉露 鶴齢 -海老と萵苣塔の海苔和え、酢ゼリー掛け–

Mukozuke with chilled Sencha Kuki-sencha – sashimi style -
向付と水出し煎茶 くき煎茶 -お造り、あしらい–

Soup with Sencha Unro
- bamboo shoot, fava bean, kogomi(fedel fern), wheat gluten -
煮物椀と煎茶雲露 -魚出汁、筍、空豆、こごみ、生麩–

Sushi/Soba with Sencha Kumpu – beef sushi, house made soba-
お寿司、蕎麦と煎茶 薫風 -牛肉寿司、皿そば–

Takiawase with Hojicha
- daikon, egg, spring potato, fried tofu, ginger -
焚合せと極上ほうじ茶 -大根、玉子、春じゃがいも、厚揚げ、針生姜–

Rice with Genmaicha – cooked with clam broth, miso soup -
ご飯と極上玄米茶 -蛤出汁で炊いた筍ご飯、赤だし–

Dessert with Matcha Horai-no-mukashi (hands-on experience)
- sesame tofu, azuki bean -
デザートと抹茶 蓬莱の昔（ご自身で点てて）-胡麻豆腐 小豆のせ–

After meal, Iribancha
お食事後のお茶 いり番茶

Additional details:
Meals cannot be adjusted for those with food allergies or special dietary needs. Alcoholic drinks are not included in the prices given above. The menu may change without previous notice.

Location: Kokage by Kajitsu
(Situated in the back of Ippodo Tea New York)

Workshop size:
20 people maximum (reservation required)

Please direct applications and inquiries to:
event@ippodo-tea.co.jp

Or, call our New York store at:
+1-212-370-0609
Please indicate the date and time of the workshop you wish to attend.

[Chip]

Another event ...

Ippodo Shincha Tea Event:


May is the best time of year to sample Japanese tea, since it is the
month when the year's first leaves, known as shincha (new tea), are
picked. These freshly harvested leaves have a distinctive fresh
youthfulness and the kind of unique fragrance and taste that only new
life can offer.

The shincha season lasts for only two months from the middle of May. At
Ippodo, only leaves grown as sencha are used for shincha.

Participants in the Tasting Event will be given the opportunity to
compare shincha with the sencha that is available year-round. The program includes plenty of time for participants to ask questions and talk in a small group with our staff.

We hope you'll come along to learn all about the delights of shincha.

Date : Sunday, May 18
Time : 3:00 to 4:15 PM
Price : $50 / person
Program : Sencha tasting,first-hand shincha experience, with Japanese
sweets
Speaker : Ken Kano, President of Ippodo Tea, New York
RSVP :by email to event@ippodo-tea.co.jp

In addition to the event, we have an event of craftsmanship
Demonstrations and Sale of Products by Leading Kyoto Artisans.
Please look at the our facebook below to see more information.
https://www.facebook.com/IPPODOTEA.NY

[teaformeplease]

Another one I'll be missing :/

No freedom for me until World Tea Expo at the end of the month.