Tea Times                       June, July, Aug. & Sept. 2019          


This workshop will be an introduction to the mindfulness experience doing the basic bonryaku tray tea ceremony. Participants will have 6-guided lessons in all of the steps necessary to prepare a tasty bowl of matcha, powdered green tea, with an open mind and pure heart. The workshop fee is $300 and the 6 lessons must be completed in 2-months. We also offer one-time workshops and the fee is $75 per person. Please contact us to register and to arrange convenient dates and time.

(Tea Ceremony Class)
We teach ongoing weekly classes in the Urasenke tradition of Chanoyu from beginner to advanced levels. Please visit our Chanoyu class and enjoy a first hand experience at being a guest. This is a great introduction for those interested in learning more about weekly tea study. Private tea lessons are also available. Please email or telephone to reserve your space or for more information:
Most Monday's from 5:30 p.m. - Fee $20 (for Monday guest experience.)



Saturday, June 15, 2019
12 noon - 3 p.m.
LOCATION - 1840 Sutter St., San Francisco
$55 ($45 members)

This summer kaiseki workshop will feature magurotataki (seared raw tuna), unagitamagoyose (egg custard with grilled eel), yakinasu & shishito (grilled eggplant & shishito peppers), edamame & grilled corn rice. Ichiban dashi soup stock will also be made using konbu (kelp) and katsuobushi (shaved dried bonito). The class will be mostly demonstration. Participants will sample the dishes prepared and easy to follow recipes will be provided.
(Note -Reservations: www.jcccnc.org or call 415-567-5505 / Japanese Cultural Community Center -1840 Sutter St., SF)

(Firefly viewing tea)

DATE - Saturday, June 29, 2019
TIME - 12 noon - 2 p.m.
FEE - $85

Hotarugari, firefly viewing, will be the theme of this summer tea gathering. Various utensils that reflect the season, and this wonder summer activity in Japan, 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.

(sweet making)

DATE - Saturday, July 6, 2019
TIME - 1:30 p.m. - 4 p.m.
FEE - $40
This traditional wagashi Japanese sweet making class will feature kingyokukan and sanshoku ohagi. Kingyokukan is made with kanten (agar agar) and is cooled in a mold that has a water pattern. Ohagi is made with sweet rice and has various outer coatings. Included will be aonori, green powdered seaweed, kinako, roasted soybean flour, and koshian, sweet smooth bean paste. The freshly made sweets and tea will be served at the end of the class. Easy to follow recipes will be provided.

(flower arranging for tea)


DATE - Saturday, July 20, 2019
              TIME - 1:30 p.m. - 3:30 p.m.
FEE - $40
Summer chabana, the art of flower arranging for Chanoyu (Japanese tea ceremony), will be the focus of this hands-on workshop. The workshop will include a discussion of the principles of chabana. There will also be an overview of the various styles of vases that can be used. Participants will enjoy guided practice in making arrangements. Sweets and tea will be served at the end of the workshop.

(sweet making)

DATE - Saturday, August 31, 2019
TIME - 1:30 p.m. - 4 p.m.
FEE - $40
This traditional wagashi Japanese sweet making class will feature momiji konashi and kuzuyaki. Momiji konashi is a steamed and kneaded multi color sweet bean paste formed into the shape of autumn maple leaves. 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. The freshly made sweets and tea will be served at the end of the class. Easy to follow recipes will be provided.

(Moon Viewing Tea)

DATE - Saturday, September 14, 2019
12noon to 2p.m.

Jugoya, the autum n moon, will be celebrated during this tea gathering. The autumn moon was celebrated in China as early as the Han Dynasty (206B.C.-24A.D.) and was popular from the 10th century in Japan. In Kyoto, the Osawa Pond of the Daikakuji Temple is one of the most renown places to view the autumn moon. Jugoya is referred to as imomeigetsu or the potato moon. Guests will enjoy seasonal sweets, tea and a kaiseki style tenshin meal. No prior experience is necessary.

SAVE THE DATE - Sat., September 7, 2019 - JCCCNC Kaiseki Workshop

* 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.

Kimika Takechi & Larry Tiscornia