Our family car is also taken care of by "Porsche Center HamamatsuThe day of "Sweets Day," a fun event held every month at "[location name]," has arrived.
This time, we'll be featuring the tea class in Anjo City, Aichi Prefecture, which was a huge success last year.Empress / エンプレスI participated in a seminar on "How to Brew Delicious Milk Tea and Pairings" by Hiroko Nomura, a tea coordinator from "[company name]".
The Porsche Center Hamamatsu showroom displays the next-generation all-electric SUV, the Cayenne Electric, giving a glimpse into the new era that the latest Porsche embodies. In this sophisticated space, they hold a monthly "Sweets Day." This time, the treat isn't cars, but the world of fragrant tea.
Enjoy a slightly special tea time on a Sunday afternoon at the Porsche Center showroom, where you can compare fragrant tea leaves and find your favorite milk tea.
The instructor for this event was from the tea school "Empress / エンプレスHiroko Nomura, the tea coordinator who runs "[website name]".
In addition to running tea classes, Ms. Nomura shares the charm of tea in various ways, including developing cafe menus, wholesaling tea leaves, conducting tea seminars, and collaborating with other industries. Ms. Nomura values "being able to enjoy a delicious tea time at home." This time, too, it was a very easy-to-understand and enjoyable seminar where we not only learned specialized knowledge, but also actually compared different tea leaves, checked their compatibility with milk, and discovered our own preferences.
The classroom name "Empress" is an English word meaning "empress." The name comes from a prestigious hotel in Victoria, Canada, that Ms. Hiroko visited when she was in her twenties.Fairmont EmpressIt originates from "[Hotel Name]". She was deeply impressed by the traditional afternoon tea she experienced there, and decided to name her tea class after that hotel. The name "Empress" embodies the teacher's longing for a truly authentic tea time that she first encountered, and her desire to share its charm with others.
Discover the unique characteristics of each tea leaf and find your perfect cup during teatime.
Milk tea is actually a fascinating world, from the selection of tea leaves to the brewing method and the timing of adding milk. The more you learn about it, the more you'll discover. This time, we compared four different types of tea leaves and learned about the characteristics of tea leaves suitable for milk tea, as well as the basics for brewing delicious milk tea at home.
The seminar will begin with a greeting from Mayumi, the staff member in charge of this event.
Only eight lucky winners will be able to participate. Each table will be furnished with Porsche's original mineral water, a ballpoint pen, and the materials to be used in the seminar, building anticipation for a special tea time.
What kind of tea leaves are suitable for milk tea?
The first thing I learned was "how to choose tea leaves that are suitable for milk tea." The key points are the color of the liquor, the aroma, and the astringency. First, for the color, choose tea leaves that have a good reddish hue so that the color doesn't get lost when milk is added. For the aroma, choose tea leaves that allow you to feel the individuality of the tea leaves themselves and enjoy the flavor. And for the astringency, since it transforms into a delicious richness when combined with milk, tea leaves with a certain degree of astringency are suitable. It's not simply a matter of "choosing mild tea leaves because it's milk tea," but rather, how the individual characteristics of each tea change when milk is added. Choosing tea leaves from this perspective is the first step to making delicious milk tea.
Tasting three types of tea leaves straight.
Three types of tea were provided: Assam, Java, and Darjeeling. First, we tasted each one straight, one spoonful at a time.
Even among teas, different processing methods result in variations in leaf shape, aroma, color, astringency, body, and aftertaste. Comparing different teas allows you to appreciate the unique characteristics of each type of tea more clearly.
Let's start with Assam. This tea is made using the CTC method, where the tea leaves are finely crushed and rolled, resulting in a rich, full-bodied flavor and a deep, dark color. It pairs well with milk, making it the perfect cup for milk tea.
The way the teapot is tilted to pour out every last drop is impressive, and the design is lovely, as the logo of the studio, "Empress," is visible when it's tilted.
The instructor carefully taught me how to brew tea, and I was able to try it myself. I experienced firsthand the subtle points that are difficult to understand just by listening, such as the amount of tea leaves, how to pour the hot water, and the steeping time. It's not just a case of "seeing is believing," but rather "experience is the best way to learn." By actually brewing tea, I was able to feel the depth of black tea more intimately.
Tasting them from left to right, Assam has a robust presence that would be delicious as a milk tea. Java has a slightly milder flavor compared to Assam. And Darjeeling has a gorgeous, fragrant, and delicate flavor with a subtle astringency. Comparing them all at once like this really makes you appreciate the differences between the tea leaves.
A precious Darjeeling First Flush
What impressed me the most was the first flush Darjeeling from India. It is characterized by the gorgeous and delicate aroma and refreshing taste unique to the first flush harvested in spring. According to the instructor, its taste is reminiscent of Japanese green tea. When I actually drank it straight, the aroma was very beautiful, and it was a cup that made me want to enjoy the individuality of the tea leaves themselves. However, this Darjeeling is not suitable for milk tea. This is because the delicate aroma and refreshing taste are hidden when milk is added. "Delicious tea leaves ≠ tea leaves that make delicious milk tea." I learned that each type of tea leaf has its own way of being enjoyed to bring out its best features.
We added milk to each and tasted them again. Adding milk softened the color of the tea, and while retaining the individual characteristics of each tea leaf, the flavor became milder. We enjoyed the deep flavor unique to milk tea, which shows a different facet than when brewed straight. Comparing the flavors when made into milk tea, tea leaves that felt a little astringent when brewed straight transformed into a mellow richness when milk was added. Conversely, tea leaves with delicate aromas sometimes seemed to lose their individuality when mixed with milk. The "taste of the tea leaf itself" and the "taste when combined with milk" are not exactly the same. That's why actually comparing them side by side was such a clear and interesting experience.
After comparing three different types, another tea appeared: "Kandy," a favorite of our teacher. It's somewhere between Assam and Java, with a flavor that falls between the robust body of Assam and the mellowness of Java. Furthermore, its sweet aroma is also appealing. For this tasting, my husband and I each chose different tea leaves. I prefer a mellow taste, so I chose "Java." My husband chose "Kandy" because of its impressive sweet aroma. Even when drinking the same tea, we all choose different cups. That's one of the joys of drinking tea.
Since the brewing time for black tea, also known as the "steeping time," varies depending on the type of tea leaves, we use a convenient hourglass that can measure 1 minute, 3 minutes, and 5 minutes at once.
While using a timer is certainly convenient, there's also the pleasure of preparing a charming hourglass-like tool specifically for brewing tea, and enjoying even that waiting time. Stepping away from the hustle and bustle of everyday life and savoring the time spent waiting for the tea to brew perfectly might be one way to enjoy an elegant tea time. The server and teapot have been warmed with hot water, and everything is ready.
"Milk in First"
The brewing method we learned this time is called "Milk in First." As the name suggests, this method involves putting milk into the teapot first, and then pouring in the brewed tea. This recipe makes approximately 345ml of milk tea for one person.
By adding milk to a teapot that has been warmed with boiling water, the residual heat of the teapot will warm the milk.
Measure the tea leaves with a caddy spoon and put them into a warmed server.
Staff member Mayumi was supporting the participants, creating a lively atmosphere at the counter.
Pour the boiling water from a high position, making sure it hits all of the tea leaves, and be mindful of the "jumping" effect.
Cover the server and let it steep for 3 to 5 minutes, depending on the amount of tea leaves.
Strain the tea leaves through a tea strainer and pour the tea into the teapot containing the milk.
In the "Milk in First" method, the milk naturally circulates as hot tea is poured in, mixing well and enhancing its aroma. This also minimizes the denaturation of milk proteins due to the high temperature, resulting in a smoother flavor. This is also known as the traditional style of tea in England.
On the other hand, when we usually enjoy milk tea at home, we often make "royal milk tea" by boiling the tea leaves and then adding milk. However, the name "royal milk tea" itself was actually coined in Japan. Although the name evokes British milk tea culture, it has become established as a uniquely Japanese name and style. This seminar introduced a traditional British brewing method called "Milk in First," which is different from the royal milk tea I had been making without much thought. Experiencing firsthand how the aroma and taste of milk tea can change depending on the brewing method was a unique learning experience.
Paired with baked goods from PATIS AKIYAMA
After each person has finished brewing their milk tea, they return to the table where their teacup is prepared.
Another treat of the day was the pairing with baked goods. Patisserie TomizukaPATIS AKIYAMAThree types of baked goods are available: muffins, diamant cookies (plain and cocoa), and snowball cookies. Enjoy the aroma and bitterness of the tea, the smoothness of the milk, and the sweetness and texture of the baked goods.
Slowly pouring the tea into a teacup, I savor this moment of richness during my afternoon tea time.
The experience of drinking tea changes not only depending on the cup itself, but also on the sweets that are paired with it. The time spent enjoying not just the act of "drinking tea," but also its aroma, taste, aftertaste, and even the pairings, felt incredibly luxurious.
A tea time to discover your own "likes"
What impressed me most about this seminar was that it wasn't just about learning how to brew delicious milk tea. We learned about the origins and individual characteristics of the tea leaves, compared them when tasted straight, and then felt the changes when milk was added, ultimately finding the cup that we "love." It was also fun to taste milk tea made from different tea leaves while sitting at the same table, and to see everyone's favorites lined up.
As the weather gets cooler, I'm sure I'll be craving a warm cup of milk tea even more. Remembering what I learned today, I'd like to enjoy the process of choosing tea leaves at home. Learning about tea makes everyday tea time a little more special. It was a wonderful milk tea seminar that taught me just that.
And there was another wonderful thing that day. Yumie Takagi, who attends Hiroko-sensei's tea class, was also participating in the seminar. In fact, Yumie was a client of mine when I ran a beauty salon, and we were close friends in our private lives. We hadn't seen each other for several years since we last met at an event party, so it was a delightful reunion in an unexpected place. The fact that we reconnected through tea was one of the wonderful things that happened that day. Delicious tea and baked goods, and a long-awaited reunion—it was a truly fulfilling and joyful day.
I would like to express my sincere gratitude to everyone at Porsche Center Hamamatsu for preparing such a wonderful event and time, and to Ms. Hiroko Nomura for teaching us about the charm of tea in an easy-to-understand and thorough manner.
Porsche Center Hamamatsu
Address: 878-1 Wada-cho, Chuo-ku, Hamamatsu City, Shizuoka Prefecture 435-0016
TEL: 053-461-4180
Opening hours: 10:00 AM - 6:00 PM
Closed on: Mondays and Tuesdays
https://www.porsche.co.jp/dealers/hamamatsu
