A comprehensive Matcha workshop that goes well beyond the basics. In one Saturday morning we cover the whole chain, from the field to your bowl.
Over 2.5 hours we taste several single-origin Matchas next to each other. Each one shows a different part of the same system, and by the end you have a model you can apply to any Matcha you come across later.
What we cover
- Cultivar: what the plant can give in the first place
- Shading: more amino acids, fewer catechins, and where umami and astringency come from
- Harvest: the first flush against the later pickings
- Milling: stone mill at 30 to 40 g per hour, and what that does to texture and foam
- Grades, labels and origins: what the words on a tin really tell you, and what “ceremonial grade” does not
- Preparation: water temperature, dosage, whisking, and Matcha with milk
- Matcha and the tea ceremony: where it comes from, and where it stands on its own
What you take away
- A mental model of the whole chain, from the field to the bowl
- The ability to place a Matcha you have never tasted before
- Knowing which factor to change when something tastes wrong
- A reliable Usucha with good microfoam, repeatable at home
- A clear view of what you are paying for, and what is only marketing
Why here and not in a tea shop
We are a ceramics gallery. You drink from chawan by the potters we work with directly, and the Matcha comes from the farms in Japan that Marcel buys from himself.
On the day of the workshop
Every participant receives 15% on all Matcha and Matcha accessories in the gallery.
Details
📍 UNEARTHED Gallery, Munich
📅 Saturdays, 10:00 – 12:30 (2.5 hours)
👥 A maximum of 8 guests
🗣 Every date is held in one language only, (EN) in English and (DE) in German. Please pay attention to this when you book
🍵 No previous knowledge is needed. Bowls, whisks and all the Matcha are provided
Questions we are often asked
- I know nothing about Matcha. Nothing is assumed, and that is the usual starting point.
- I already drink Matcha every day. The workshop goes well past the basics, and most of it will be new.
- Can I come alone? Most of our guests do, and with eight people at one table everybody is included.
- The dates do not work for me. Choose the voucher and set your date later.
- I booked a date and I cannot come. Up to 14 days before your booked date you can move your booking to another open date free of charge, and for that a short email to us is enough. Within the last 14 days our cancellation conditions apply.
If you have any questions, please send us an email.
Frequently Asked Questions
What will I learn in the matcha workshop?
You taste several single-origin matchas side by side and learn to judge grades, cultivars and origins. We cover matcha’s history and aesthetics, its role in the Japanese tea ceremony, and you finish with a 30-minute hands-on brewing session.
Which matchas will we taste?
We begin with matcha by Marukyu Koyamaen from Uji, move on to hand-picked single-cultivar matchas from Nishio, and close the tasting with a rare top-grade matcha, usually from Uji or Yame. In the hands-on session you whisk an Okumidori single-cultivar matcha.
Do I need prior knowledge?
No. The workshop works for first-timers and matcha drinkers alike — we start with the fundamentals and go deep from there.
Will I prepare matcha myself?
Yes. In the 30-minute practical session you whisk matcha with chawan and chasen, with guidance you can take home.
How long does the workshop take, and when?
2.5 hours, Saturdays 10:00–12:30, in small groups of maximum 8 guests.
Is the workshop in English or German?
Each date is held in one language — marked (EN) or (DE) in the date selection.
Where does the workshop take place?
At UNEARTHED Gallery, Gabelsbergerstraße 83, 80333 München, in Maxvorstadt — a few minutes from U-Bahn Theresienstraße (U2) and Stiglmaierplatz (U1), or tram stop Sandstraße.
Can I gift the workshop, or book it for a group?
Yes — choose the voucher option with a flexible date. For private groups or team events, write to info@unearthed-gallery.com.
Hosted by Marcel Karcher
His passion for tea led him across continents: a journey that started with selling tea online eventually led to a 9-month sabbatical through India, China and Taiwan, exploring tea at its source. It was during this journey that he deepened his appreciation not just for the leaf, but for the vessels, tools, and stories that surround it.