Tea Times  July Aug. & Sept., 2005

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, Japanese sweet making, class will feature kingyokukan and mitarashidango. Kingyokukan is usually served chilled and is made using kanten (agar agar) as the gelling medium. Various flavorings and colors can be added to bring a seasonal feeling to the finished sweet. Mitarashidango are small round dumplings made from rice flour. They are placed on a skewer, grilled and served with a sweet sauce.

This class will include both demonstration and hands-on practice. Tea and sweets will be served after the class.

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. Families travel throughout Japan to their hometowns for this yearly ritual. Various seasonal utensils will be used during the tea.

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 traditional wagashi, Japanese sweet making, class will feature ohagi and misomatsukaze. Ohagi is made with sweet rice and has various outer coatings. Included will be aonori, green powdered seaweed, kinako, roasted soy bean flour, and an, sweet bean paste. Misomatsukaze is a steamed cake made with flour, various sugars and soy bean paste. After it is steamed it is quickly grilled and then cooled before serving.

This class will include both demonstration and hands-on practice. Tea and sweets will be served after the class.

This workshop will be of special interest to those who have had the chance to be invited to a Chanoyu gathering but never felt quite comfortable, not knowing exactly what to do. It will also be a good introduction on how to drink tea in the traditional tearoom environment.

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 matcha, frothy green tea.


* 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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