The World of Turkish Tea: Feel the Charm, Taste the Heritage, and Enjoy the Experience
In December of last year, the Eastern Black Sea Exporters Association (DKİB) hosted a three-day event to celebrate the 100th anniversary of Turkish tea culture and the century-long diplomatic relations between Japan and Türkiye. The event highlighted Turkish tea's rich tradition, unique charm, and distinctive flavor.
Held at Happo-en in Tokyo, the event brought together Japanese tea instructors and enthusiasts for a workshop titled "The Path to Becoming a Turkish Tea Master," where they had the opportunity to learn the art of brewing Turkish tea. The next day, a competition called "Masters Duel: The Aesthetics of Turkish Tea" took place, allowing participants to showcase their skills in preparing Turkish tea. As a result of the event, 30 new Turkish tea instructors were trained and certified.
This prompted the planning and organization of new tea gatherings to promote Turkish tea in some parts of Japan. The author attended one of these gatherings, hosted by Yoko Fukao, a newly certified Turkish tea instructor, to experience firsthand the sharing of Turkish tea culture.
I’ve heard that you have been hosting tea gatherings for a while. Could you share when you started and what inspired you to begin these events?
In 1996, I earned my Tea Instructor certification from the Japan Tea Association, which led me to start hosting tea gatherings that centered on tea, including seminars about Japanese and Chinese varieties. These events took place at my home and guest seminars at various companies. Since 2021, I have been co-organizing "Zushi Tea Gatherings" with Ms. Egawa, where we host tea gatherings once or twice a month. Each event aims to foster learning and social interaction, with every session carefully designed to embody the current season and a specific theme.
Ms. Egawa is a senior Tea Instructor certified by the Japan Tea Association. We have maintained a close personal and professional relationship since 1996, when she was a dedicated instructor at Japan Tea Co., Ltd.'s Brooke Bond House Hobby Tea School, which later became the Lipton Tea House Ginza Tea School. At that time, she served as the lead instructor at the school.
In 2021, when the tea school closed due to the COVID-19 pandemic, Ms. Egawa and I decided to establish "Zushi Tea Gatherings." With a focus on academic tea experiences, we aimed to create a proper learning environment for participants, followed by an afternoon tea to encourage social interaction. This concept has allowed us to continue our gatherings, which we still hold together.
In 2022, Turkish tea was registered as a UNESCO Intangible Cultural Heritage, which inspired us to plan a seminar and tea gathering centered around Turkish tea. However, we had to suspend the event due to the devastating earthquake in Türkiye in 2023. In the spring of 2024, with the kind cooperation of the Yunus Emre Turkish Culture Center, located next to the Tokyo Mosque, we rescheduled and held the event as a charity gathering to support the recovery efforts in Türkiye. Additionally, in the summer, we hosted the same tea gathering at the Tsuchiya Group Ginza Showroom event space in Ginza.
In December, I was honored to receive a recommendation from the Japan Tea Association and subsequently became certified as a Turkish Tea Instructor after participating in the Turkish Tea Competition. Over the past year, I have developed a true appreciation for the profound charm of Turkish tea, and the wonderful cultural exchange between Türkiye and Japan that I experienced during the December event further fueled my desire to share this experience.
With this in mind, I decided to organize this five-part series to convey the essence of Turkish tea and the cultural richness of the exchange between our two nations to as many people as possible.
Three individuals—Yumiko Egawa, Harumi Ito, and I, Yoko Fukao—are organizers, and we are hosting the "Series on the World of Turkish Tea (five sessions in total)" and hosted last year's Turkish tea event. All three of us are certified Tea Instructors with the Japan Tea Association.
I mentioned Ms. Egawa a while ago. Ms. Ito, a colleague who became certified as a tea instructor in 1996, and I have maintained a close relationship, professionally and personally, ever since. Last year’s event at the Turkish Cultural Center started with her initiative.
This event primarily involves tea instructors, including some of my juniors, regular attendees of the Zushi Tea Gatherings, and students from my days at Lipton Tea School. These individuals share a passion for a lifestyle centered around tea and are enthusiastic about exploring its culture and deepening their knowledge.
Yumiko Egawa
Haruko Ito
Yoko FukaoCould you please share the program details for the tea gathering?
The program's content is thoughtfully designed to align with the season and a specific theme, organized to reflect current trends. Last year, for instance, we hosted a five-part French tea series in conjunction with the Paris Olympic Games. We also embraced the scone craze by offering hands-on scone lessons. We conducted a workshop during Christmas where participants could create their custom blends by mixing unique Christmas teas. Other events included seminars on various tea-producing regions, exploring the connection between tea and water quality for brewing the perfect cup, and lessons on making different variations of iced tea. Occasionally, we invite special guest speakers, including notable experts, for lectures and tea gatherings. These diverse programs seek to engage participants in both the practical and cultural aspects of tea, providing them with a dynamic and enriching tea experience.
Since this is the first session, could you share the plans for the upcoming events in the series? How will the program progress from here?
The first session served as an "Introduction," focusing on the history of how tea arrived in Türkiye, starting with basic information about the country, the origins of tea in the 13th century, an overview of current tea-growing regions in Türkiye, and efforts to improve and promote Turkish tea. We also shared insights on how to brew the perfect cup of Turkish tea.
The second session, "Assimilation," will explore the transition from coffee to chai in Türkiye, delving into the historical shift. We will also compare Turkish tea with teas from other countries with similar environmental conditions in their tea-producing regions. Additionally, we will provide a hands-on experience, allowing participants to taste different concentrations of tea and explore both traditional and modern brewing methods.
The third session, titled "Development," will focus on how Turkish tea became a symbol of the nation's culture. We will explore the history behind Türkiye's decision to begin domestic tea production and the relationships with neighboring countries that influenced this development. Additionally, we will re-examine traditional brewing methods from a fresh perspective, further introducing new angles and techniques to enrich participants' understanding of Turkish tea culture.
The fourth session will focus on the culture of Turkish tea and the various ways to enjoy it. We will share fascinating stories related to Türkiye, explain the traditional tea foods, and introduce how tea time is enjoyed in Türkiye, offering a glimpse into the local customs and practices. Participants will also be able to practice traditional brewing methods during this session.
The fifth and final session will summarize the first four sessions, where we will review key points and insights shared throughout the series. To conclude the event, participants will be treated to a Turkish Afternoon Tea experience, combining the knowledge gained with the enjoyment of Turkish tea and its cultural offerings.
Regarding my aspirations for the program's future, I aim to provide fresh and engaging content in every session, ensuring that both returning and new participants can enjoy unique discoveries. My goal is for participants not only to have a great time but also to immerse themselves in the charm of Turkish tea. Additionally, I hope to share this experience on social media, creating an opportunity for many people to engage in international cultural exchange with Türkiye through a shared love of tea. I am optimistic that this will inspire deeper connections and understanding between our two cultures.
