& October 2014
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 to
reserve your space or for more information.
Monday's from 6:30 p.m. - Fee $20 (for Monday guest experience.)
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 chanoyu experience will bring Urasenke tea practitioners
together to share in the enjoyment of tea through kagetsu.
The day's kagetsu will include: hira kagetsu, koicha
tsuki kagetsu, sanyu no shiki, kinin kiyotsugu kagetsu, yojohan
hira kagetsu and mugon nagekomi kagetsu (if time permits).
A bento box lunch and beverage will be provided to all participants.
A basic knowledge of hira kagetsu is necessary to participate.
You may also attend as an observer. Advance reservations are necessary..
October is the final month of the summer season in tea. As
we transition to the opening of the hearth in November, it is
a time to gather with friends and reflect on the past while sharing
tea. This nostalgic gathering is the essence of Wabi tea. Traditional
seasonal sweets, tea and a tenshin style kaiseki meal will be
served. No prior experience is necessary.
This traditional Japanese sweet making class will feature joyomanju
and misomatsukaze. Joyomanju is a Chanoyu (tea ceremony)
sweet made with an outer covering of nagaimo (Japanese
yam), rice flour and sugar wrapped around a sweet bean paste center.
Misomatsukaze is a dense wheat flour cake made with miso
(soy bean paste). It's first steamed, and then browned in a hot
skillet. The freshly made sweets and tea will be served at the
end of the class. Easy to follow recipes will be provided.
* Please Email firstname.lastname@example.org,
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.