Sept. & Oct. 2011
We teach ongoing weekly classes in the Urasenke tradition of
Chanoyu from beginner to advanced levels. If you would like to
experience Chanoyu first hand, and have a lesson on being a guest,
we have scheduled 2 dates. Please email or telephone for Monday,
Sept. 19 or Oct. 10 at 7:00 p.m. Fee $20. Please Email
us to make a reservation or for more information about these special
This traditional wagashi Japanese sweet making class will
feature sasamaki and ukishima. Sasamaki is
a green bamboo leaf wrapped sweet that has a kuzu (kudzu
starch) and kurozato (black sugar) filling. It is steamed
and takes on a wonderful fragrance from the bamboo leaf. Ukishima
(floating island) is a 2 layered steamed sweet made with two types
of flour, eggs and koshian, smooth sweet bean paste. This
class will include both demonstration and some hands-on practice.
The freshly made sweets and tea will be served at the end of the
class. Easy to follow recipes will be provided.
This Chanoyu experience will bring tea practitioners together
to share in the enjoyment of kagetsu. This morning exchange
will feature hira kagetsu and koicha tsuki kagetsu
in a 4 ½ mat room. Open to all Urasenke tea practitioners
with your teacher's approval.
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
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
Jugoya, the autumn moon, will be celebrated during this
tea gathering. The harvest 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 sometimes referred to as imo meigetsu or the potato
moon. Traditional seasonal sweets, tea and a tenshin style
kaiseki meal will be served. No prior experience is necessary.
These special workshops will introduce first time participants
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.
This workshop will be a good introduction for those who wish to
further pursue their study of Chanoyu, the Japanese tea ceremony.
* 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.