Tea Times Jan., Feb., March & April 2011
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 4 dates. Please email or telephone for Monday, Jan 24, Feb. 28, Mar. 21, or April 11 at 7:00 p.m. Fee $20. Please Email us to make a reservation or for more information about these special classes.
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. It's interesting to note that the new tea is traditionally picked in Uji and other tea growing areas in Japan 88 days after risshun. 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.
This workshop will feature incense as it is enjoyed in the tearoom. There will be 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.
This 3 part introduction to Chanoyu, the Japanese tea ceremony, will lead to a greater understanding of this ancient Japanese art. The first class will include a short talk on the history of Chanoyu. Students will then receive guided practice on sitting, bowing and walking in the tearoom. The evening will conclude with hands-on practice on making and drinking tea. The second class will be held on one of our two weekly tea class practice sessions. Instruction will be given on how to be a proper guest. The third and final class will be participation in our Tea Mindfulness workshop where you will have guided practice in the basic tea making procedure.
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.
This shogo chaji, noon tea gathering, will celebrate the beauty of the Cherry Blossom Festival. Participants will enjoy a full seasonal kaiseki meal, the preparation of the charcoal fire, seasonal wagashi sweets and both koicha, thick tea, and usucha, thin tea. This chaji will be of interest to both the experienced tea practitioner and beginner alike. No prior experience is necessary.
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.
back
home