ABOUT

How it all began – with a tip from Sabine

Sabine: “Andy, you like tea, don’t you?”
Unaware yet soon-to-be lover of Japanese tea: “Yes, I do.”
Sabine: “If you visit Uji during your trip to Japan, I highly recommend visiting a traditional teahouse.”

So I did. During my first trip to Japan, I found my way to the Takumi-no Yakata teahouse in Uji. There, I met a kind and patient Japanese tea instructor who guided me step by step through the classics of Japanese tea – Sencha, Gyokuro, and Matcha.

What began as a casual recommendation quickly turned into a passion: over five trips, I’ve spent a total of half a year in Japan. Japanese tea – and all the enriching encounters and friendships that have come with it – is something I wouldn’t want to miss.

During that time, I had the opportunity to attend courses by the Global Japanese Tea Association. There, I was able to deepen not only my theoretical knowledge but also gain hands-on experience – under the guidance of experienced experts. A particular highlight was the chance to take part in the full traditional process – from harvesting the tea leaves to pouring the tea. Unforgettable moments include visiting a Matcha factory, a traditional pottery workshop, and participating in formal tea ceremonies. 

My heartfelt thanks go to the founding members of the Global Japanese Tea Association – Simona Suzuki, Anna Poian, and Yasuhara Matsumoto – whose tireless dedication made all this possible. I’m very happy to now represent the Global Japanese Tea Association in Switzerland. 

With the Moment Tea-Café in Basel, I’ve found the ideal feel-good oasis to share this fascinating world of Japanese tea with you – through events, workshops, and courses. My special thanks go to Thomas Fries, who played a key role in setting the idea at the Moment Tea-Café in motion.