Tea Times July, Aug. & Sept. 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.

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. Summer 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.

This traditional wagashi, Japanese sweet making, class will feature summer sweets. Included will be kuzuyaki and sasamaki. Kuzuyaki is made by steaming a mixture of kuzu (kudzu starch) and sweet bean paste. After it cools it is cut into individual portions, coated with potato starch and grilled. Sasamaki is a bamboo leaf wrapped sweet that has a kuzu and black sugar filling. The sweet is steamed and served chilled.
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.

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.

Jugoya, the autumn moon, will be celebrated during this tea gathering. The harvest moon was celebrated in China as early as the Han Dynasty (206B.C.-24A.D.) and was popular from the 10th century in Japan. In Kyoto, the Osawa Pond of the Daikakuji Temple is one of the most renown places to view the autumn moon. Jugoya is sometimes referred to as imo meigetsu or the potato moon.
This tea is open to anyone who enjoys traditional Japanese culture. Each guest will enjoy seasonal sweets, tea and a kaiseki style tenshin meal. Various utensils with seasonal motifs as well as autumn ingredients will be used.

This traditional wagashi, Japanese sweet making, class will feature konashi, a kneaded sweet, made into fall shapes of chrysanthemums and maple leaves. A wooden mold will be used for the maple leaf and students will learn the technique for creating chrysanthemums and other shapes using an easy to obtain tool.
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.

* 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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