SOKO TAKECHI & SOKYO
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
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
TIME - 7 p.m.
to 9 p.m.
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.
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 email@example.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.