Tea Times April, May & June 2003


We conduct ongoing weekly classes in the Urasenke tradition of Chanoyu, the Japanese tea ceremony, from beginner to advanced levels. Classes are open to anyone who desires to learn more about this peaceful Japanese art. Events and classes are held in San Francisco.Please Email us to make arrangements to visit a class and have a bowl of tea.

(caring for tea utensils)

DATE - Wednesday, April 30, 2003
TIME - 7 p.m. to 9:00 p.m.
FEE - $30

Mizuyagoto, the various tech-niques of handling and caring for tea utensils, will be the focus of this workshop. Participants will learn how to display and store scrolls, handle and clean lacquer ware as well as the proper handling of other ceramic and lacquer utensils. This workshop will be of interest to those who want to preserve their Asian collection. Sweets and tea will be served.

WAGASHI CLASS (sweet making)

DATE - Friday, May 16, 2003
TIME - 7 p.m. to 9:30 p.m.
FEE - $30

This traditional wagashi, Japan-ese sweet making, class will feature misomatsukaze, a steamed cake with soy bean paste, and aoume, a kneaded sweet formed in the shape of green plums. The class will be both hands-on and demonstration as both sweets are prepared. The fresh sweets and tea will be served at the conclusion of the class.


DATE - Wednesday, May 28, 2003
TIME - 7 p.m. to 9:00 p.m.
FEE - $30

May begins the summer season in tea and the change from the hearth to the brazier. This workshop will include a demonstration of the basic points in creating the nimonji oshikiri ash formation. The various styles of haigata used at Urasenke will be discussed. Participants are encouraged to bring their brazier for guided practice. Sweets and tea will be served at the conclusion of the workshop.


DATE - Friday, May 30, 2003
TIME - 7 p.m. to 10 p.m.
FEE - $50

Shogo chaji, the noon tea gathering during the summer months will be explored during this workshop. The workshop will include the laying of the charcoal fire, traditional sweets and both thick and thin tea. (The serving and eating of the kaiseki meal will not be included.)
This workshop is open to anyone who enjoys tea. No prior experience is necessary. Those participants who have not studied Urasenke tea for at least 2 years will be in the guest position during this workshop.

WAGASHI CLASS (sweet making)

DATE - Friday, June 13, 2003
TIME - 7 p.m. to 9:30 p.m.
FEE - $30

This traditional wagashi, Japanese sweet making, class will feature minazuki and karukan. Minazuki, the poetic name for June meaning "Rainless Month," is a sweet made from rice flour that is steamed. It is cut into triangles and topped with sweet adzuki beans. Tradition is that eating this sweet will protect one from evil and bring relief from the intense summer heat. Karukan is a dense cake-like sweet made with rice flour and grated nagaimo (long yam).
This class will be mostly demon-stration. The freshly made sweets and tea will be served at the end of the class.


DATE - Saturday June 28, 2003
TIME - 2 p.m.
FEE - $70

The theme of this tea is tanabata, the Star Festival, an ancient Chinese legend that has been celebrated in Japan from the 8th century. The legend centers around two stars, Vega, the weaver maid and Altair, the herdsman. The heavenly king allowed the two lovers to meet once a year on the 7th night of the 7th moon. They would meet on a bridge formed by the outstretched wings of heavenly magpies, but only if it were a clear night. If not, they were forced to wait another year. Traditional seasonal sweets, tea and a tenshin style kaiseki meal will be served. No prior experience is necessary.

* Please Email teatimes@chanoyu.com, for more information or to make reservations. Advance payment by mail will confirm your email reservations. As space is limited, cancellations must be made not later than 5-days before each event to receive a refund. Thank you.

Kimika Takechi & Larry Tiscornia