Tea Times June, July & August 2006
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 traditional Japanese sweet making class will feature minazuki and mizubotan. Minazuki, the poetic name for June meaning "Rainless Month," is a sweet made from rice flour that is steamed. It is cut into triangles and topped with sweet adzuki beans. Tradition is that eating this sweet will protect one from evil and bring relief from the intense summer heat. Mizubotan, water peony, is made with kuzu (kudzu) wrapped around a ball of pink sweet bean paste. This class will include both demonstration and hands-on practice. The freshly made sweets and tea will be served at the end of 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 own brazier for guided practice. Sweets and tea will be served.
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.
Gion Matsuri, one of the three major Kyoto festivals, will be celebrated during this tea gathering. The festival originated in the 9th century when a plague struck Kyoto. To help rid the city of the disease and to bring renewed spirit and health this grand festival was held. 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 ohagi and karukan. 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. Karukan is a steamed sweet made with rice flour and nagaimo, long mountain yam, combined with various flavorings.
This traditional wagashi class will feature konashi and misomatsukaze. Konashi is a kneaded sweet that will be placed into a maple leaf mold to make its shape. We will also teach how to create a chrysanthemum using an easy to obtain tool. Misomatsukaze is a dense steamed cake like sweet that incorporates miso to add a wonderful flavor element. 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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