Tea Times Jan., Feb. & March 2003


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.

WAGASHI CLASS (sweet making)

DATE - Wednesday, Jan. 22, 2003
TIME - 7 p.m. to 9:30 p.m.
FEE - $30

This traditional wagashi, Japan-ese sweet making, class will feature higashi, dried sweets. Rakugan, a pressed sweet, and suhama made from roasted soy bean flour will be prepared.
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.


DATE - Saturday, Feb. 1, 2003
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). Participants will enjoy seasonal sweets, tea and a tenshin style kaiseki meal.

WAGASHI CLASS (sweet making)

DATE - Friday, Feb. 21, 2003
TIME - 7 p.m. to 9:30 p.m.
FEE - $30

This traditional wagashi class will feature sakuramochi and ohagi. We will prepare the Kansai (Kyoto) style sakuramochi using cooked sweet rice grains that are wrapped around sweet bean paste. It is finished by wrapping the sweet in a fragrant salted cherry leaf. Ohagi is also made with sweet rice and has various outer coatings. This class will be hands-on and tea will be served at the end of the class.

KOHDO & CHANOYU (incense and tea)


DATE - Friday, March 28, 2003
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.

CHABANA WORKSHOP (flower arranging for tea)

DATE - Friday, March 21, 2003
TIME - 7 p.m. to 9:30 p.m.
FEE - $30

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. Winter flowers will be featured during this workshop. Participants will enjoy guided practice in making seasonal arrangements. Sweets and tea will be served at the conclusion of the workshop.


DATE - Monday, March 24, 2003
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.

Kimika Takechi & Larry Tiscornia