Tea Times Jan., Feb. & Mar. 2002
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.
Please Email us to make arrangements to visit a class and have a bowl of tea.
DATE – Friday, Jan. 25, 2002
TIME - 7 p.m. to 9:30 p.m.
FEE - $30
This workshop will feature incense as it is enjoyed in the tearoom. There will be a discussion of the Chanoyu gathering and a demonstration of how to prepare a censor using the various traditional incense utensils. Participants will enjoy 2 varieties of kyara, the best of the aged aloes wood incense. They will also have a chance to write a seasonal poem related to the incense. Traditional sweets and tea will also be served at the conclusion of the workshop.
DATE - Saturday, Feb. 2, 2002
TIME - 2 p.m.
FEE - $70
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. This tea is open to anyone who wants to enjoy traditional Chanoyu, the Japanese tea ceremony. No prior experience is necessary.
DATE - Friday, Feb. 8, 2002
This traditional wagashi Japan-ese sweet making class will feature uguisumochi and kusamochi. Uguisu-mochi is made with a type of sweet rice paste called gyuhi and has roasted soy bean flour on the outside. The sweet takes the shape of the spring nightingale bird. Kusamochi has fresh spring yomogi, mugwort, in the outside covering and sweet bean paste 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. Easy to follow recipes will also be provided. No prior experience is necessary.
DATE - Wednesday, Mar. 13, 2002
This traditional wagashi Japan-ese sweet making class will feature sakuramochi and hichigiri.
Sakuramochi is a traditional sweet served during the spring Doll Festival and the cherry blossom viewing season. We will prepare the Kansai (Kyoto) style sweet using cooked sweet rice grains that are wrapped around sweet bean paste. It is finished by wrapping the sweet in a fragrant pickled cherry leaf. Hichigiri is an old Kyoto style sweet served during the Doll Festival season.
This class will be hands-on and tea will be served at the end of the class. Easy to follow recipes will also be provided.
DATE - Monday, March 25, 2002
SEATINGS - 4:30 p.m. & 7 p.m.
FEE - $25
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.
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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