Tea Times                                           February, March, April & May 2013             


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. Any Monday or Wednesday at 7:00 p.m. - Fee $20 Please Email us to make a reservation or for more information about these special classes.



Saturday, Feb. 23, 2013
12 noon - 2:30 p.m.
$35 ($30 members)

This Spring workshop will feature chirashi sushi (mixed "scattered" sushi), shirauo tamagoyose (a light savory steamed custard with whitebait and a seasonal vegetable) and a prawn and wakame sunomono (vinegared salad). Ichiban dashi (soup stock) will also be prepared using katsuobushi (bonito flakes) and konbu (kelp). The class will be mostly demonstration, with some hands-on arranging, and participants will be able to sample the dishes that are prepared during the class. 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 view the class announcements and flyer on their web site:
2/23 Kaiseki class


DATE - Saturday, March 2, 2013
TIME - 1 p.m. - 3:30 p.m.
FEE - $35

This traditional wagashi Japanese sweet making class will feature kinton and yomogi karukan. Kinton is fashioned from threads of sweet bean paste, in various colors, formed around a center of bean paste creating tasty seasonal representations. Karukan is a famous sweet in Kagoshima, Japan. Yomogi karukan is a steamed sweet made with rice flour and nagaimo, long mountain yam, as well as yomogi (mugwort) for a seasonal color and flavor. This class will include both demonstration and some hands-on practice. The freshly made sweets and tea will be served at the end of the class. Easy to follow recipes will be provided.


DATE - Monday, March 25, 2013
SEATINGS - 6:30 p.m. & 8:30 p.m.
FEE - $35

This annual memorial tea will honor 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. Guests will offer flowers in Rikyu's memory. Incense will also be offered and all of the guests will be able to share in the enjoyment of the incense ceremony. Traditional sweets and koicha, thick tea, will be served.

(Flower Viewing Tea & Meal)

DATE - Saturday, March 30, 2013
12noon to 2p.m.

This tea gathering will celebrate the beauty of hanami, the Cherry Blossom Viewing Festival. Participants will enjoy a seasonal kaiseki style tenshin meal, seasonal wagashi sweets and usucha, thin tea. Utensils reflecting the beauty of the season will be used. This tea will be of interest to both the experienced tea practitioner and beginner alike. No prior experience is necessary.

(flower arranging for tea)

DATE - Saturday, April 27, 2013
10 a.m.-12 noon

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.

(Boys' Day Festival)

DATE - Sunday, May 5, 2013
LOCATION - Nichibeikai Kansoan Tearoom
      1759 Sutter St., SF
11a.m .& 1p.m.
FEE - $25
(sweets & tea served)

Kimika, Larry and their students will host a tea celebrating tango no sekku, the Boys' Day Festival, at the NichibeikaiKansoan tearoom, 1759 Sutter St., S.F.

The festival dates from the Heian period and is celebrated in Japan on May 5. It is also called shobu no sekku, the Iris Festival as well as the Children's Day Festival.  This tea is open to anyone who enjoys Japanese culture and wants to experience a traditional tea gathering.


Thurs., February 7, 2013
(7p.m. - 9p.m.)
Thurs., March 14, 2013
(7p.m. - 9p.m.)
Thurs., April 18, 2013 (7p.m. - 9p.m.)
Thurs., May16, 2013 (7p.m. - 9p.m.)

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 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.

Kimika Takechi & Larry Tiscornia