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 art.

Please Email us to make arrangements to visit a class and have a bowl of tea.


JOYAGAMA (final gathering)

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 tea.

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.


WAGASHI CLASS (sweet making)

DATE - Friday, Jan. 19, 2001

TIME - 7 p.m. to 9:30 p.m.

FEE - $30

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.

FEE - $50

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, 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.

Kimika Takechi & Larry Tiscornia