SOKO TAKECHI & SOKYO TISCORNIA
Tea Times July & August 2000
Chanoyu has been referred to as the "Japanese Tea Ceremony" for many years but the word literally means hot water for tea. The simple art of Chanoyu is a synthesis of many traditional Japanese arts including Zen.
We conduct ongoing weekly classes in the Urasenke tradition of Chanoyu from beginner to advanced levels. Classes are open to anyone who desires to learn more about this peaceful Japanese art.
Please telephone or Email us to make arrangements to visit a class and have a bowl of tea.
DATE - Friday, July 21, 2000
TIME - 7 p.m. to 9 p.m.
FEE - $30
This workshop will be of special interest to those who have had the chance to be invited to a Chanoyu gathering but have never felt quite comfortable, not knowing exactly what to do.
The workshop will introduce basic skills allowing the participants to feel at ease in the traditional Japanese tearoom. There will be guided practice on how to receive and eat traditional sweets and the proper manners in receiving and drinking tea. Japanese etiquette will also be discussed. All of the participants will have a chance to make a bowl of frothy green tea. No prior experience is necessary to attend.
DATE - Friday, July 28, 2000
TIME - 7 p.m. to 9:30 p.m.
This traditional wagashi, Japan-ese sweet making, class will feature summer sweets including kuzuyaki and kuzumanju. 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. Kuzumanju will be made in the style of mizubotan (water peony). It is made by wrapping a hot sweetened kuzu mixture around a ball of pink sweet bean paste. The peony shaped sweets are then steamed and cooled before serving.
This class will include both demonstration some 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 - Friday, August 18, 2000
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.
DATE – Friday, August 25, 2000
This workshop will feature incense as it is enjoyed in the tearoom. In addition to the various seasonal changes, including the use of kneaded incense during the winter and sandalwood during the summer, the censor is also used during special presentations.
There will be a discussion of the Chanoyu gathering and a demonstration of how to prepare a censer using the various traditional incense utensils. Participants will enjoy kyara, the best of the aged aloes wood incense. Participants will also have a chance to write a seasonal poem related to the incense. No prior experience is necessary. Traditional sweets and tea will also be served at the conclusion of the workshop.
Please Email teatimes@chanoyu.com for more information or to make reservations. Advance payment by mail will confirm your telephone 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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