Hi there~

It's Kimmy here. Thank you for your interest in booking our matcha workshops and learning more about matcha :)

My love story for matcha started with my frequent travel to Japan with my dad for work in my childhood, to a growing obsession with matcha sweets, to starting my own matcha brand in 2016, to opening a plant-based matcha cafe in Mount Pleasant, Vancouver, June 2020.

When I first created Whisk Premium Matcha, I received a few samples from a few tea farms in Japan and picked a couple that I liked, but I didn't know how exactly matcha's produced and why the quality can differ so much. I did some online research & watched some Youtube videos, but the lack of first hand knowledge made me less confident to sell my products, so I packed my bags and flew to Japan to learn. Since then, I've visited hundreds of tea farms in 8 prefectures to learn about matcha harvesting & production with an open mind, be it organic, conventional, mass-produced or family-owned. Every tea farm has their own unique way of planting, growing, fertilizing, picking, blending, and processing matcha, and that really helped me understand better about agriculture, farming, terrior and tea culture in Japan. I work side-by-side with tea farmers and try to understand their value, mission and also challenges.

Though I'm a certified THAC Tea Sommelier and I'm super passionate about sharing my experiences and knowledge with you all, I believe that tea journey is a life-long learning and I still have a long way to go. It's less like teaching, more like sharing; less like a class more like an experience and connection. If you're looking to learn from a "tea master" or a "professor", this workshop may not be suitable for you. The vibe is friendly and chill, and we encourage conversations & connections between our guests too. You might make a friend or two who just love matcha as much as you do :)