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 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. Participants will enjoy guided practice in making arrangements. Sweets and tea will be served at the end of the workshop.

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 bean paste.

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 workshop.

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 is necessary.

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 be served.


* 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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