Learn Tea & Tea Ceremony in Kyoto / Uji

Honest level: Beginner -> Chado teacher — ask the school exactly how far that goes in the time you have.

Masters & lineage

• Sen no Rikyu lineage (Urasenke / Omotesenke / Mushakojisenke)

Schools in Kyoto / Uji

Checked by hand against each school's own course pages. No school paid to be listed.

• Urasenke Konnichian (tea ceremony school)
  Midorikai: one-year full-time chado program for non-Japanese students, taught in English
  Urasenke Konnichian is one of the three Sen-family tea ceremony schools, based at its Konnichian estate in Kyoto, and its Midorikai division runs a one-year full-time chado program in English for students from abroad, with over 280 hours of lectures and 450 hours of practice.
  https://www.urasenke.or.jp/texte/resources/uac/midori/
• Omotesenke
  Chanoyu instruction and public educational programs in the Omotesenke tradition
  Omotesenke is one of the three Sen-family tea schools, headquartered at its Fushin-an estate in Kyoto's Kamigyo ward, and sponsors exhibitions, lectures and educational programs in its tea tradition through facilities such as the Kitayama Kaikan.
  https://omotesenke.jp/
• Uji matcha producer workshops
  Hands-on Uji tea making and stone-mill matcha grinding at Fukujuen Ujicha Kobo
  In Uji, the historic center of Japanese green tea, producers such as Fukujuen's Ujicha Kobo run hands-on workshops where participants roll and process tea leaves and grind tencha into matcha on a traditional stone mill before brewing it under an instructor's guidance.
  https://experience.fukujuen.com/en/modelcourse/ujikoubou-make-uji-tea/

The credential

Tea Master / Chado certificate (Urasenke lineage); Tea Sommelier certification · Certifying body: Urasenke / Omotesenke schools (JP) / China Tea Master grading

A recognised qualification an outside body stands behind is not the same as a certificate a school prints itself. We name which it is — you should ask the school the same.

Also for Tea & Tea Ceremony

What I check before I send you anywhere

I'm Arnaud. I cook for a living, and I've spent fifteen years on the water — so I know the difference between a real school and a good-looking website. I built the Atlas because I got tired of the second kind. Here is what a place has to clear before it goes on here, and what I'll tell you straight when it doesn't.

• The craft is actually alive there. A working scene, with people who do this every day — not a demo put on for visitors.
• There's a real teacher behind it. Named, still practising, and certified where the craft has certificates.
• The credential is what it claims to be. A state diploma and a certificate a school prints itself are not the same thing. I check which, and I say which.
• I tell you how sure I am. Most pages here are verified by hand. A few say "still checking" — I'd rather admit that than pretend.
• Nobody pays to be here. No commission, no selling the trip. The order on this map is the strength of the community, never the size of the wallet.
• If I wouldn't send a friend, it isn't on the map.