Tea Times February, March & April 2008
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 for either Monday, Feb. 11 or April 21 at 5:30 p.m. or 7:30p.m. No prior experience is needed and the class fee is $20. Please Email us to make arrangements to visit a class and have a bowl of tea.
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 by candle light. This tea is open to anyone who wants to enjoy traditional Chanoyu, the Japanese tea ceremony. No prior experience is necessary.
This early spring class will feature a mukozuke, first course, wanmori, or nimonowan, main course and an azukebachi, side dish. The mukozuke will be hirame no kimiae, thinly sliced raw flounder (or lightly poached scallops) tossed with hard boiled egg yolk. The wanmori will be ebishinjo, steamed fish dumplings with prawns. Gomaae, seasonal greens in a sweet-tart sesame dressing, will be the azukebachi. Please call the Japanese Cultural Community Center in SF for more information and to make reservations: (415-567-5505)
We will be hosting this annual memorial tea honoring Sen Rikyu (1522-1591), the founder of the three Sen schools of Chanoyu including Urasenke, on behalf of the Urasenke S.F Association. Wabicha, the style of tea that reflects a simple and quiet taste, is the contribution that Rikyu is most remembered for. Various utensils that reflect his unique style and taste will be featured at this tea. Traditional sweets and tea will be served. There are a limited number of spaces available. Please contact us for more information and reservations.
This traditional wagashi, Japanese sweet making, class will feature aoume (green plum) and aokaede(green maple) konashi. Konashi is a kneaded sweet bean paste that can be formed into different shapes. The green plum will be hand formed and the green maple will be formed in a kashikata (sweet mold). We will also make microwave kusamochi with mugwort in the outer skin and adzuki bean past on the inside. This class will include both demonstration and hands-on practice. The freshly made sweets and tea will be served at the end of the class. * 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.
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