Dr Dase Hunaefi’s Experience Introducing Original Indonesian White Tea at Tokai University, Japan

IPB University and Tokai University, Kyushu, Japan have established a close cooperative relationship in the academic field. One form of collaboration is carried out through the Academic Visiting Scholar-Exchange Lecturer Staff program.

Dr Dase Hunaefi, a lecturer at IPB University from the Department of Food Science and Technology, Faculty of Agricultural Technology (Fateta) as well as a researcher at the Sensory Seafast Center, had the opportunity to take part in the program at Tokai University, Kyushu, Japan.

“During my time at Tokai University, I gained valuable experience in introducing the richness of Indonesian culture, especially in terms of food and drink.
One of the interesting things is the introduction of white tea originating from various regions in Indonesia,” he said. White tea, which is becoming increasingly popular among tea lovers in Japan, is explained by Dr Dase Hunaefi in detail regarding the manufacturing process and its health benefits.

In addition, Dr Dase Hunaefi also succeeded in introducing Indonesian traditional foods, such as tempeh, to students and staff at Tokai University. He provided information about the origin and how to make tempeh which is a food rich in protein and has high health benefits. He also presents a variation of tempe using various types of beans other than soybeans, such as red beans, green beans and peanuts.

“This experience of Academic Visiting Scholar-Exchange Lecturer Staff between IPB University and Tokai University not only provides an opportunity to share knowledge and experiences with students and staff in Japan, but also strengthens academic relations between the two universities. This program is expected to become a solid foundation for further collaboration in the fields of research and education between Indonesia and Japan,” he said.

Apart from introducing the richness of Indonesian culture, he also took advantage of this opportunity to understand Japan’s rich and unique culture. One of them is about how to brew matcha, a traditional Japanese powdered tea.

Dr Dase Hunaefi learned about the process of processing tea leaves into a fine powder which is then used to brew matcha. He also studied the rituals and etiquette associated with serving and drinking matcha. In this activity, he was taught the importance of precision and patience in serving and enjoying matcha, as well as the cultural meaning contained in it.

“Understanding the procedure for brewing matcha gave me a deeper insight into Japanese culture and the importance of maintaining traditions and respecting cultural processes in everyday life. This experience also enriches my perspective as a lecturer and researcher in understanding the relationship between food, culture and national identity,” he said.

He considered that by gaining knowledge about Indonesian white tea and Japanese matcha brewing procedures, he had succeeded in combining the cultural richness of the two countries in the Academic Visiting Scholar-Exchange Lecturer Staff program between IPB University and Tokai University. According to him, this experience not only broadened his knowledge in the field of food science, but also deepened his understanding of the importance of cross-cultural collaboration in the academic world.

“I hope that the experience gained during this program can make a positive contribution in developing further collaboration between Indonesia and Japan in the field of food science and enrich the learning experience of students from both universities,” he said. (*/Rz) (IAAS/Res)