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
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
* 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.