Tea Times  Feb., March, April & May 2006

We conduct ongoing weekly classes in the Urasenke tradition of Chanoyu, the Japanese tea ceremony, from beginner to advanced levels. Classes are open to anyone who desires to learn more about this peaceful Japanese art. Events and classes are held in San Francisco.Please Email us to make arrangements to visit a class and have a bowl of tea.

This traditional wagashi, Japanese sweet making, class will feature hichigiri and kusamochi. Hichigiri is a traditional Kyoto style sweet served during the hinamatsuri Doll Festival in March. Kusamochi is made from sweet rice flour that has the yomogi, mugwort, herb mixed in. It has a center of sweet bean paste.

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. Easy to follow recipes will also be provided. No prior experience is necessary.

We will be hosting, on behalf of the Urasenke SF Association, this annual memorial tea honoring Sen Rikyu (1522-1591), the founder of the three Sen schools of Chanoyu including Urasenke. 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.

 Chabana, the art of flower arranging for Chanoyu, will be the focus of this hands-on workshop. Chabana has deep roots in the more stylized Ikebana arrangements. This simpler style was used in the tearoom by early tea masters when they invited guests for tea.

This workshop will include a discussion of the principles of chabana as well as an overview of the various styles of vases and baskets that can be used. Participants will enjoy guided practice in making arrangements. Sweets and tea will be served at the end of the workshop.

 This traditional wagashi, Japanese sweet making, class will feature ohagi and karukan. Ohagi is made with sweet rice and has various outer coatings. Included will be aonori (green powdered seaweed), kinako (roasted soy bean flour) and an (sweet bean paste). Karukan is a steamed sweet made with rice flour and nagaimo, long mountain yam. It can have various flavorings combined with flour mixture.

This class will include both demonstration and hands-on practice. Tea and sweets will be served after the class.

Tango no sekku, the Boys' Day Festival, dates from the Heian period and is celebrated in Japan on May 5. It is also called shobu no sekku, the Iris Festival. In earlier times gentlemen of the court wore irises on their head dress and would place iris leaves on palace buildings to protect from illness and evil. It was also common to place iris leaves in ones bath for good health. Some of these traditions continue in Japan today.

Traditional seasonal sweets, tea and a tenshin style kaiseki meal will be served. This event is open to anyone wishing to enjoy Japanese culture through Chanoyu, the tea ceremony. No prior experience is 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.

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