Matcha Workshop Recap with Sora Matcha in Sheboygan, WI
Our Matcha Workshop with Sora Matcha was so much fun. It brought together new faces, familiar friends, and a whole lot of laughter. I wanted to bring this experience to my clients and the community because I believe that real estate is more than buying and selling houses. It is about building community, creating experiences, and helping people feel connected to the place they live.
We learned the story behind Sora Matcha and the care that goes into every drink that they make. We also learned that matcha is not just tea. It is a process. It is an art. And it is a craft that requires patience and passion.
Here are a few fun facts that surprised me during the workshop:
A tea plant must mature for five to eight years before it can be harvested for high quality matcha.
There are different grades of matcha. Higher grades are smoother, richer in color, and have a natural umami taste.
There is a specific technique to whisking matcha. It is not a circular motion. It is a fast zigzag that gives matcha its signature foam.
I learned to appreciate matcha as an ingredient and the amount of effort it takes to make just one drink.
Mini Q and A with the Owner of Sora Matcha
To help you get to know the creator behind this beautiful business, I sat down with Pa Ying, the owner of Sora Matcha, for a quick Q and A.
Q: What inspired you to start Sora Matcha in Sheboygan?
Pa Ying: Sora Matcha was born from a desire to share a little piece of my travels and the calm ritual of matcha with the community here. Matcha has always been my daily grounding moment where I could pause, take a breath and reset. I wanted to bring that same feeling to Sheboygan, creating a space where people can slow down, feel cared for, and enjoy something intentional.
Q: What surprised you when you started working with tea at a professional level?
Pa Ying: Honestly, the craftsmanship behind true first harvest matcha blew me away. The level of patience and respect that farmers pour into every single leaf… it’s incredible. These tea plants are shaded, nurtured, and hand-selected over years before they’re ever harvested. The way they’re steamed, dried, and stone-ground directly shapes the taste, aroma, and creamy texture we all love. It made me appreciate matcha on a whole new level and it’s truly an art.
Q: What is one tip for someone trying to make matcha at home for the first time?
Pa Ying: Start simple. Warm water, never boiling, and whisk with energy in a quick “W” motion. It helps the matcha bloom and creates that beautiful frothy layer Sora Matcha is known for. A little technique goes a long way, and it makes the whole experience feel intentional and fun.
Q: What do you love most about being part of the Sheboygan community?
Pa Ying: The love and support here are unmatched. Sheboygan shows up for small businesses in such a genuine way. Every time someone tries Sora Matcha for the first time and then brings a friend back, that sense of connection means everything. It feels like we’re building something together, one cup at a time.
Thank you!
Thank you to Pa Ying and the entire Sora Matcha community for welcoming us and sharing your craft. If you have not tried Sora Matcha yet, follow them on social media and and get notifications for their next pop up event.
https://www.facebook.com/matchawithsora
https://www.instagram.com/matchawithsora/
If you want to be part of the next workshop or event, subscribe to my newsletter and follow along. There is always something exciting happening in Sheboygan.
