Tea Times Aug., 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 classes.
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 workshop.
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 be served.
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 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.
back
home