Tea Times  April, May & June 2004

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.

Chabana, the art of flower arranging for Chanoyu, will be the focus of this hands-on workshop. Chabana has deep roots in the more stylized Ikebana arrangements. This simpler style was used in the tearoom by early tea masters when they invited guests for tea.

This workshop will include a discussion of the principles of chabana as well as an overview of the various styles of vases and baskets that can be used. Participants will enjoy guided practice in making arrangements. Sweets and tea will be served at the end of the workshop.

This traditional wagashi, Japanese sweet making, class will feature ohagi and uchimono, molded pressed sweets made with sweet rice flour. Ohagi is made with sweet rice and has various outer coatings. Included will be aonori, green powdered seaweed, kinako, roasted soy bean flour, and an, sweet bean paste.

This class will include both demonstration and hands-on practice. The freshly made sweets and tea will be served at the end of the class.

Kimika, Larry and their students will host a tea celebrating tango no sekku, the Boy's Day Festival, at the Nichibeikai Kansoan tearoom, 1759 Sutter St., S.F.

The festival dates from the Heian period and is celebrated in Japan on May 5. It is also called shobu no sekku, the Iris Festival as well as the Children's Day Festival. This tea is open to anyone who enjoys Japanese culture and wants to experience a traditional tea gathering.

This workshop will feature incense as it is enjoyed in the tearoom. There will be a demonstration of how to prepare a censor using the various traditional incense utensils. Participants will enjoy 2 varieties of kyara, the best of the aged aloes wood incense. They will also have a chance to write a seasonal poem related to the incense. Traditional sweets and tea will also be served.

This tea will celebrate the early summer season. Traditional seasonal sweets, tea and a tenshin style kaiseki meal will be served. This event is open to anyone wishing to enjoy Japanese culture through Chanoyu, the tea ceremony.

This traditional wagashi, Japanese sweet making, class will feature kuzuyaki and kingyokukan. Kuzuyaki is made by steaming a mixture of kuzu (kudzu starch) and sweet bean paste. After it cools it is cut into individual portions, coated with potato starch and grilled. Kingyokukan is usually served chilled and is made using kanten (agar agar) as the gelling medium. Various flavorings and colors can be added to bring a seasonal feeling to the finished sweet.

This class will include both demonstration and hands-on practice. The freshly made sweets and tea will be served at the end of the class.


* 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.

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