Dec. 2011, Jan. & Feb. 2012
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 3 dates. Please email or telephone for either
Monday, Dec., 12, Jan. 23 & Feb 13 at 7p.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 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 uchimono rakugan, a pressed
dry sweet using roasted sweet rice flour and sugar. The freshly
made sweets and tea will be served at the end of the class.
This class will include both demonstration and hands-on practice.
Easy to follow recipes will be provided.
Joyagama, our final tea gathering of 2009 , 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 rabbit. 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.
This Chanoyu experience will bring tea practitioners together
to share in the enjoyment of tea through kagetsu. This
morning exchange will feature hira kagetsu and koicha
tsuki kagetsu in an 8 mat room. The afternoon will feature
hira kagetsu and sanyu no shiki. Sanyu no shiki
was designed by Ennosai, the 13 Urasenke head tea master. Participants
will decorate flowers, enjoy the incense ceremony and perform
hira kagetsu. A bento box lunch will be provided.
Reservations are necessary. Please email email@example.com.
This slide lecture titled "Kaiseki - Four Seasons,
Four Dishes" will explore the history of Japanese kaiseki
cuisine. We will explore vegetarian shojin ryori, oryoki
ryori served in the Zen temple during practice sessions and
kaiseki ryori served during a formal tea ceremony. Seasonal
elements will be explored highlighting the 4 seasons. There will
be a discussion of the preparation of kaiseki style miso
soup with a miso tasting at the conclusion of the lecture.
As the fragrance and beauty of the plum blossoms fill the warming
spring air, we would like to invite you to share in this special
celebration. Baikasai, plum-viewing festival, is celebrated
throughout Japan. A grand festival is held each year at the Kitano
Shrine in Kyoto on February 25, where plum blossoms fill the shrine
precincts. The plum festival will be explored through the selection
of seasonal utensil motifs and appropriate foods.
Participants will enjoy seasonal sweets, tea and a tenshin
style kaiseki meal. 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.