Tea Times                                                     Aug., Sept. & Nov. 2017          

(Tea Ceremony Class)

We teach ongoing weekly classes in the Urasenke tradition of Chanoyu from beginner to advanced levels. Please visit our Chanoyu class and enjoy a first hand experience at being a guest. This is a great introduction for those interested in learning more about weekly tea study. Private tea lessons are also available. Please email or telephone to reserve your space or for more information:
Most Monday's from 6:30 p.m. - Fee $20 (for Monday guest experience.)

Fee $75 per person

An introduction to the Zen choreography in making a bowl of tea. Participants will have guided practice in all of the steps necessary to prepare a tasty bowl of matcha, powdered green tea, with an open mind and pure heart. (Please contact us to arrange date and time.)

(Kagetsu Exchange)

DATE - Sunday, August 13, 2017
9:30 a.m. - 3 p.m.
LOCATION - Nichibeikai Culture Center, 1759 Sutter St., SF

This 12th kagetsu koryu exchange will bring Urasenke tea practitioners together to share the enjoyment of tea through kagetsu. The day's kagetsu will include hira kagetsu, shaza no shiki, kininkiyotsugu kagetsu, kininkiyotsugu koicha tsuki kagetsu, nagekomi kagetsu and mugon kagetsu. A bento box lunch and beverage will be provided to all participants. A basic knowledge of furo hira kagetsu is necessary to participate. You may also attend as an observer.

(sweet making)

DATE - Saturday, August 26, 2017
TIME - 1:30 p.m. - 4 p.m.
FEE - $40

This traditional Japanese wagashi (sweet making) class will feature ohagi and suhama. Ohagi is made with sweet rice and has various outer coatings. Included will be aonori, green powdered seaweed, kinako, roasted soy bean flour, and koshian, sweet smooth bean paste. Suhama is a kneaded higashi made with kinako, roasted soy bean flour and gyuhi, a type of mochi made with sweet rice flour. The freshly made sweets and tea will be served at the end of the class. Easy to follow recipes will be provided.

(flower arranging for tea)

DATE - Saturday, September 2, 2017
TIME - 1:30 p.m. - 3:30 p.m.
FEE - $40

Chabana, the art of flower arranging for Chanoyu (Japanese tea ceremony), will be the focus of this hands-on summer workshop. The workshop will include a discussion of the principles of chabana. There will also be an overview of the various styles of vases that can be used. Participants will enjoy guided practice in making summer arrangements. Sweets and tea will be served at the end of the workshop. No prior experience is necessary.



Saturday, September 9, 2017
12 noon - 3 p.m.
LOCATION - 1840 Sutter St., San Francisco
$55 ($45 members)

This early autumn kaiseki workshop will feature maguro sashimi (raw tuna) and okra, awase misoshiru with kiritampo dango (mixed miso soup with kabocha rice dumplings), nama yuba and chirimen jako (fresh tofu skin and baby half dried sardines) and kinoko gohan (seasonal mushroom rice) Ichiban dashi soup stock will also be made using konbu (kelp) and katsuobushi (shaved dried bonito). The class will be mostly demonstration. Participants will sample the dishes prepared and easy to follow recipes will be provided. The class will be mostly demonstration. Participants will sample the dishes prepared and easy to follow recipes will be provided.
(Note -Reservations: www.jcccnc.org or call 415-567-5505) Japanese Cultural Community Center -1840 Sutter St., SF)

(Moon Viewing Tea)

DATE - Sunday, September 30, 2017
12noon to 2p.m.

Jugoya, theautum n moon, will be celebrated during this tea gathering. The autumn moon was celebrated in China as early as the Han Dynasty (206B.C.-24A.D.) and was popular from the 10th century in Japan. In Kyoto, the Osawa Pond of the Daikakuji Temple is one of the most renown places to view the autumn moon. Jugoya is referred to as imomeigetsu or the potato moon. Guests will enjoy seasonal sweets, tea and a kaiseki style tenshin meal. No prior experience is necessary.

(Opening of the Hearth)

Saturday, November 18, 2017
12noon to 2p.m.

The theme of the tea will be robiraki, the opening of the hearth that begins the winter season in tea. The hearth is traditionally opened on Nov. 1, at Urasenke. In olden times it was done on an auspicious day, usually a wild boar day as the boar is thought to be a protector from fire. Rikyu also said the hearth should be opened when the yuzu, citron, turns from green to yellow signaling the beginning of the cold 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. No prior experience is necessary.


JCCCNC Kaiseki Workshops / Saturday, December 9, 2017

* 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