Tea Times                                                  January, February & March 2014             

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. Most Monday's from 7:00 p.m. - Fee $20 Please Email us to make a reservation or for more information about these special classes.

DATE - Friday, January 31, 2014
TIME - 7 p.m. - 9:30 p.m.
FEE - $35

This traditional wagashi, Japanese sweet making, class will feature oribemanju and karukan. Oribemanju is a steamed sweet with a wheat flour outer skin covering sweet red bean paste. It will have colors reminiscent of the colors in Oribe ceramic ware. Karukan is a steamed sweet made with rice flour and nagaimo, long mountain yam. It can have various flavorings combined with the flour mixture. This class will have some hands-on guided practice. The freshly made sweets and tea will be served at the end of the class. Easy to follow recipes will be provided.

KAGETSU KORYU
(Kagetsu Exchange)



DATE - Sunday, February 16, 2014
TIME - 9:30 a.m. - 3:30 p.m.
LOCATION - Nichibeikai Culture Center, 1759 Sutter St., SF
FEE - $50

This chanoyu experience will bring Urasenke tea practitioners together to share in the enjoyment of tea through kagetsu. The day's kagetsu will include: hira kagetsu, koicha tsuki kagetsu, kashi tsuki kagetsu, kinin kiyotsugu kagetsu, shaza and yojohan kagetsu (if time permits). A bento box lunch and beverage will be provided to all participants.

KAISEKI COOKING WORKSHOP



DATE - Saturday, March 8, 2014
TIME - 12 noon - 2:30 p.m.
LOCATION - 1840 Sutter St., San Francisco
FEE - $40 ($30 members)

This spring workshop will feature kaibashira bonboriae (chilled lightly poached scallops with flying fish roe), hamagurishinjo (steamed clam dumpling) and konnyaku sumisoae (konnyaku yam with a vinegar miso dressing). The workshop will be mostly demonstration with some hands-on arranging. Participants will sample the dishes that are prepared during the workshop. 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.
Download the flyer for the workshop.

This annual memorial tea will honor Sen Rikyu (1522-1591), the founder of the three Sen schools of Chanoyu. Wabicha, the style of tea that reflects a simple and quiet taste, is the contribution that Rikyu is most remembered for. Guests will offer flowers in Rikyu's memory and will also enjoy kyara incense. Traditional sweets and koicha, thick tea, will be served. No prior experience is necessary.

Chabana, the art of flower arranging for Chanoyu, will be the focus of this hands-on end of summer 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.

* 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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