Tea Times                  August, September & 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.
                                                                                          Most 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.

5th KAGETSU KORYU
(Kagetsu Exchange)



DATE - Sunday, September 7, 2014
TIME - 9:30 a.m. - 3:30 p.m.
LOCATION - Nichibeikai Culture Center, 1759 Sutter St., SF
FEE - $50

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..

KAISEKI COOKING CLASS

DATE - Saturday, September 13, 2014
TIME - 12 noon - 2:30 p.m.
FEE - $40 ($30 members)
LOCATION - 1840 Sutter St., SF

This autumn workshop will feature maguro tataki (lightly grilled fresh tuna), kuzutataki nimono wan (poached fish coated with kudzu starch in a light broth), yasai shiraae (seasonal vegetable with sesame tofu dressing) and edamame gohan (green soybean mixed rice). The workshop will be mostly demonstration with some hands-on arranging. Participants will taste the dishes that are prepared during the workshop. Easy to follow recipes will also be provided. Please call the Japanese Cultural Community Center (1840 Sutter St., San Francisco) in SF (415-567-5505) for more information and to make reservations.

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.

DATE - Friday, October 24, 2014
TIME - 7 p.m. - 9:30 p.m.
FEE - $35

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 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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