Tea Times                                           Dec. 2014, Jan. & Feb. 2015            


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.)



Saturday, December 13, 2014
12 noon - 2:30 p.m.
LOCATION - 1840 Sutter St., San Francisco
$45 ($35 members)

This winter workshop will feature kobujime (kelp marinated seasonal fish or shellfish), ozoni (New Year's soup), kohakunamasu (auspicious carrot and daikon salad) and sekihan (red bean mixed rice - aka "happy 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 in SF (415-567-5505) for more information and to make reservations. You can also make reservations online.
Download the flyer for the workshop.



- Saturday, Dec. 20, 2014
TIME - 1:30 p.m. - 4 p.m.
FEE - $35

This traditional wagashi, Japanese sweet making, class will feature hishihanabiramochi. Hishihanabiramochi is a special New Year's sweet with a soft outer gyuhi mochi skin folded over candied burdock and miso flavored sweet bean paste. We will also be making yukimochi kinton, a traditional Kyoto style Chanoyu sweet made with nagaimo, long yam, and sweet bean paste that resembles a snowball. The freshly made sweets and tea will be served at the end of the class. Easy to follow recipes will be provided.


(final gathering)

- Sunday, Dec. 28, 2014
SEATINGS - 5:30 p.m. & 8 p.m.
FEE - $35

Joyagama, our final tea gathering of 2013 , 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 horse. 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.

(incense and tea)

DATE - Thursday, Jan. 22, 2015
TIME - 7 p.m. to 9 p.m.
FEE - $35

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.


(Kagetsu Exchange)

DATE - Sunday, February 1, 2015
9:30 a.m. - 3:30 p.m.
LOCATION - Nichibeikai Culture Center, 1759 Sutter St., SF

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 koicha tsuki kagetsu, yojohan hirakagetsu and mugon kagetsu (if time permits). A bento box lunch and beverage will be provided to all participants. A basic knowledge of ro hira kagetsu is necessary to participate. You may also attend as an observer. Advance reservations are necessary.

* 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.

Wishing you a very Merry Christmas
and a Happy New Year

Kimika Takechi & Larry Tiscornia