Tea Times April, May & June 2005
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.
Shoburo, the opening of the brazier to begin the summer season, will be celebrated during this traditional Chanoyu event. The brazier is opened on May 1, in the Urasenke tradition of tea. This tea will bring forth the many seasonal changes with the selection of utensils, poetic images and seasonal ingredients and dishes. 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 ajisai (hydrangea) kinton and aoume (green plum) konashi. Kinton is made from strands of sweet bean paste gathered to make seasonal shapes. Konashi is a kneaded sweet bean paste that can be formed into different shapes. This class will include both demonstration and hands-on practice. Tea and sweets will be served after the class.
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 workshop will include a demonstration of the basic points in creating the nimonji oshikiri ash formation. There will also be a discussion of the various styles of haigata used at the Urasenke School of Tea. Participants are encouraged to bring their own brazier for guided practice. Sweets and tea will be served.
This traditional wagashi, Japanese sweet making, class will feature sasamaki and minazuki. Sasamaki is a bamboo leaf wrapped sweet that has a kuzu and black sugar filling. 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. This class will include both demonstration and hands-on practice. Tea and sweets will be served after 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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