Tea Times August & September 2001
Chanoyu has been referred to as the "Japanese Tea Ceremony"
for many years but the word literally means hot water for tea.
The simple art of Chanoyu is a synthesis of many traditional Japanese
arts including Zen.
We conduct ongoing weekly classes in the Urasenke tradition
of Chanoyu from beginner to advanced levels. Classes are open
to anyone who desires to learn more about this peaceful Japanese
Please telephone or Email
us to make arrangements to visit a class and have a bowl of tea.
DATE - Friday, Aug. 24, 2001
TIME - 7 p.m. to 9:30 p.m.
FEE - $30
This traditional wagashi, Japan-ese sweet making, class
will feature ohagi and misomatsukaze. Ohagi
is made with steamed glutinous rice and an, sweet bean
paste. Ohagi is traditionally served during the spring
and autumn equinoxes as well as other Japanese festivals. Three
varieties of ohagi will be made including an, sweet
bean paste, aonori, green sea laver, and kinako,
roasted soybean flour. Miso-matsukaze, is a steamed cake
like sweet made with miso, soy 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. Easy to follow recipes will also be provided. No prior
experience is necessary.
DATE - Wednesday, Aug. 29, 2001
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. Seasonal flowers will be featured
during this workshop. Participants will enjoy guided practice
in making seasonal arrangements. Sweets and tea will be served
at the conclusion of the workshop.
DATE - Saturday, Sept. 8, 2001
TIME - 4 p.m.
FEE - $50
Choyo no sekku, the chrysanthe- mum festival, will be
the feature of this seasonal tea. This festival is celebrated
in Japan on September 9, and is one of the gosekku, five
ancient festivals of Japan. This festival of Chinese origin may
have been celebrated in Japan from the 8th century. It was customary
to mix chry- santhemum petals with sake, rice wine, to
bring good health and long life. Rubbing chrysanthemum dew collected
on cotton cloth on ones body was thought to bring eternal youth.
The custom of exhibiting large chrysanthemum displays originated
in the Court and continues today through-out Japan.
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.
No prior experience is necessary.
DATE - Wednesday, Sept. 26, 2001
This wagashi, Japanese sweet making, class will feature
autumn sweets. Included will be koimo and suhama. Koimo,
taro potato, is made from a kneaded sweet bean paste called konashi.
The sweet is hand formed to look like the small taro potato served
during the moon viewing festival. Suhama is a dry sweet
made by kneading roasted soy bean flour with gyuhi, a sweet
This class will be mostly hands on. The freshly made sweets
and tea will
be served at the end of the class. Easy to follow recipes will
also be provided. No prior experience is necessary.
Please Email firstname.lastname@example.org,
for more information or to make reservations. Advance payment
by mail will confirm your telephone reservations. As space is
limited, cancellations must be made not later than 5-days before
each event to receive a refund. Thank you.