Tea Times  July, August & September 2007

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.

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 own brazier for guided practice. Sweets and tea will be served.

The shogo chaji, or noon tea gathering, is the ultimate chance to experience the full Japanese tea ceremony. This summer themed tea will include the full kaiseki meal, the charcoal ceremony, traditional wagashi sweets and both koicha (thick tea) and usucha (thin tea). Utensils reflecting the season will be used.

This will be a great chance for both the experienced tea practitioner and the novice alike to enjoy this special tea gathering. Guests will sit on the floor in a traditional tatami room during this tea. No prior experience is necessary.

This traditional wagashi Japanese sweet making class will feature kuzuyaki and mitarashidango.  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. Mitarashidango are small round dumplings made from rice flour. They are placed on a skewer, grilled and served with a sweet sauce. Mitarashidango are traditionally served during jizobon, the summer Buddhist Children's Festival.

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

This traditional wagashi Japanese sweet making class will feature misomatsukaze and mushimanju. 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. Mushimanju is a steamed sweet with a wheat flour outer skin covering sweet red bean paste. The sweet can have various seasonal representations by changing the color or impressing a motif on the top after it has cooled.

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


* 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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