Tea Times July, Aug. & Sept. 2004
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
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. Participants will enjoy guided practice in making
arrangements. Sweets and tea will be served at the end of the
This traditional wagashi, Japan-ese sweet making, class will
feature summer sweets. Included will be mizu-botan and tamasudare.
Mizubotan, water peony, is made with kuzu (kudzu) wrapped around
a ball of pink sweet bean paste. Tamasudare, jeweled reed blinds,
is a thin slice of rippled agar agar wrapped around sweet adzuki
This class will include both demonstration and hands-on practice.
Tea and sweets will be served after the class.
This workshop will include a demonstration of the basic points
in creating the nimonji oshikiri ash formation. There will
also be a discussion of the various styles of haigata used
at the Urasenke School of Tea.
Participants are encouraged to bring their brazier for guided
practice. Sweets and tea will be served at the conclusion of the
Daimonji okuribi is the "Great Bonfire" event
observed in Kyoto on Aug. 16, to end the observance of obon,
the All Souls Festival. A great fire in the shape of the character
dai, or big, is lit on the side of a Kyoto hillside to
send ancestors back after their yearly 3 day visit.
Traditional seasonal sweets, tea and a tenshin style kaiseki
meal will be served. This event is open to anyone wishing to enjoy
Japanese culture through Chanoyu, the tea ceremony. No prior experience
This wagashi class will feature koimo and misomatsukaze.
Koimo, taro potato, is made from a kneaded sweet
bean paste called konashi. The sweet is hand formed to
look like the small taro potato served during the moon festival.
Misomatsukaze is a steamed cake made with soy bean paste.
This class will include both hands-on practice and demonstration.
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 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
* Please Email firstname.lastname@example.org,
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.