Explore a Different Side of Green Tea—Matcha as an Aroma

Based in Uji, Kyoto, Incense Kitchen was established in 2020 by a local resident who was working in the tourism industry. With a desire to enrich her hometown’s tourism offerings, she began developing incense using Uji matcha and launched a venture offering hands-on workshops in making the incense. Today the brand’s products are sold at 15 stores in 8 countries.

The incense utilizes scraps of matcha produced during tea processing that, despite its high quality, would otherwise be discarded as unfit for use in food. Incense Kitchen procures the matcha while still fresh and gives it new life in the form of fragrance.

While matcha is challenging to use as a source of fragrance—it tends to emit a charred aroma rather than that of tea when burned—Incense Kitchen’s product is notable for its use of 100% pure matcha as the sole aromatic with no other fragrance ingredients. This is made possible by heating, rather than burning, the incense, which allows for precise temperature control to release a gentle tea scent from the matcha.

Crafted with aesthetic appeal in mind, the incense is made in charming, intricate shapes in the same kind of wooden molds used to make traditional Japanese confectionery. The workshops usually take place at a temple in Uji, but can be held in Kyoto City by arrangement. Expanding the enjoyment of matcha beyond taste into the realm of fragrance, the experiences shine a new light on Uji’s famous tea.

Although matcha is popular as a drink and in food, there is little opportunity to experience it as a fragrance. The workshops are therefore a rare opportunity to encounter this other side to matcha and enjoy it through scent.

The program includes an introduction to the various types of Japanese incense and its history, followed by a demonstration of soradaki—a traditional method of enjoying scent using charcoal and ash to warm the incense. With the gentle scent of matcha and warmth of charcoal, soradaki offers a relaxing moment of tranquility that plays on all the senses.

After the demonstration, guests then make their own incense with Uji matcha. Each participant can make about 6 to 7 pieces in shapes of their choosing using the confectionary molds. With a wide array of choices including seasonal flowers, auspicious motifs and more, the process of selecting molds and shaping the incense is itself part of the fun of the experience.

The only aromatic ingredient used in the process is the unused Uji matcha from the manufacturing process. This provides the opportunity to immerse yourself in the scent, form and texture, and encounter a new dimension to matcha.

Encountering matcha as fragrance instead of merely through taste fosters an appreciation of its depth. Participants begin to feel a different kind of connection with matcha as they shape their incense and the scent of tea fills the air.

The workshops also offer a chance to step away from the bustle of everyday life, allowing the senses to unwind amid the warmth of the charcoal and the gently unfolding scent, while working with the hands naturally centers the mind.

The use of matcha byproducts from the manufacturing process is also a unique aspect of the experience, presenting a new approach to matcha that naturally invites reflection on material value, cycles of renewal, and the natural world.

Participants can take the incense they make home with them on the day. They also receive a choice of two incense heaters, specially designed to draw out the aroma of the matcha. The simple, collapsible version is ideal for everyday use, while there is also an option that includes a bamboo warmer made by a master artisan of traditional crafts. The warmers themselves offer an encounter with the beauty and intricacy of handwork.

This special experience at Incense Kitchen is sure to live quietly on in your heart, woven into everyday life with memories of your travels.

Incense Kitchen official website (bookings can be made through the website)

https://incensekitchen.com/