SOKO TAKECHI & SOKYO
Tea Times Dec. 00, Jan. & Feb. 2001
We would like to wish you Happy Holiday's and a prosperous
year 2001, the year of the serpent.
Thank you very much for all of your interest and support of
our Chanoyu activities during this year. We look forward to welcoming
you and sharing tea often in 2001.
We continue to receive email from around the world and always
look forward to hearing what others are doing in Chanoyu.
Chanoyu has been referred to as the "Japanese Tea Ceremony"
for many years but the word literally means hot water for tea.
The simple art of Chanoyu is a synthesis of many traditional Japanese
arts including Zen.
We conduct ongoing weekly classes in the Urasenke tradition
of Chanoyu from beginner to advanced levels. Classes are open
to anyone who desires to learn more about this peaceful Japanese
Please Email us to
make arrangements to visit a class and have a bowl of tea.
DATE - Friday, Dec 29, 2000
SEATINGS - 6 p.m. to 8 p.m.
FEE - $30
Joyagama, our final tea gathering of 2000, is a time
to share tea with friends and enjoy the memories of the past year.
It is also a time to bid farewell to the year of the dragon. Utensils
reflecting the feeling of the season will be used during this
Joyagama is traditionally held on December 31, in Japan.
Toshikoshi, year passing festivities, include the eating
of toshikoshi soba, long thin buckwheat noodles, for longevity
and good health. Traditional sweets, tea and toshikoshi soba
will be served.
This tea is open to anyone who wants to experience Japanese
culture through Chanoyu, the Japanese tea ceremony.
DATE - Friday, Jan. 19, 2001
TIME - 7 p.m. to 9:30 p.m.
This traditional wagashi, Japan-ese sweet making, class
will feature yuki mochi kinton and chakinshibori.
Yuki mochi kinton is a traditional Chanoyu sweet made
with nagaimo, long yam, and sweet bean paste that resembles
a snowball. We will also teach how to make chakinshibori,
a beautifully formed sweet that is made by gently pressing bean
paste in a damp cotton cloth.
This class will be both hands-on and demonstration and tea
will be served at the end of the class. Easy to follow recipes
will also be provided.
DATE - Saturday, Feb. 3, 2001
TIME - 2 p.m.
FEE - $50
Setsubun marks the change from winter to spring by the
lunar calendar. One of the many interesting aspects of this festival
is mamemaki, the custom of scattering parched soybeans,
while echoing "oni wa soto fuku wa uchi" (out
with the bad luck and in with the good). This is usually done
before retiring on the evening of setsubun. The next morning
is risshun, the first day of spring.
Participants will enjoy seasonal sweets, tea and a tenshin
style kaiseki meal.
This tea is open to anyone who wants to enjoy traditional Chanoyu,
the Japanese tea ceremony. No prior experience is necessary.
DATE Friday, Feb. 16, 2001
TIME 7 p.m. to 10 p.m.
Shogo chaji, the noon tea gathering done during the
winter months, will be explored during this workshop. The theme
of the tea will be baikasai, the plum viewing festival,
celebrated on February 25, in Kyoto. This workshop will include
the laying of the charcoal fire, traditional sweets and both thick
and thin tea. (The serving and eating of the kaiseki meal
will not be included.)
This workshop is open to anyone who enjoys tea. Those participants
who have not studied Urasenke tea for at least 1 year will be
in the guest position.
Please Email firstname.lastname@example.org,
for more information or to make reservations. Advance payment
by mail will confirm your telephone reservations. As space is
limited, cancellations must be made not later than 5-days before
each event to receive a refund. Thank you.