Tea Times March, April & May 2001



Chanoyu has been referred to as the "Japanese Tea Ceremony" for many years but the word literally means hot water for tea. The simple art of Chanoyu is a synthesis of many traditional Japanese arts including Zen.

We conduct ongoing weekly classes in the Urasenke tradition of Chanoyu from beginner to advanced levels. Classes are open to anyone who desires to learn more about this peaceful Japanese art.

Please Email us to make arrangements to visit a class and have a bowl of tea.


WAGASHI CLASS (sweet making)

DATE - Thursday, March 22, 2001

TIME - 7 p.m. to 9:30 p.m.

FEE - $30

This traditional wagashi, Japan-ese sweet making, class will feature sakuramochi and ohagi. Sakuramochi is a traditional sweet served during the spring Doll Festival and the cherry blossom viewing season. We will prepare the Kansai (Kyoto) style sweet using cooked sweet rice grains that are wrapped around sweet bean paste. It is finished by wrapping the sweet in a fragrant salted cherry leaf.

Ohagi is also made with sweet rice and has various outer coatings. Aonori, green powdered seaweed, will be used on the outside of these sweets.

This class will be hands-on and tea will be served at the end of the class. Easy to follow recipes will also be provided.



DATE - Wednesday, March 28, 2001

TIME - 7 p.m.

FEE - $25

This annual memorial tea will honor Sen Rikyu (1522-1591), the founder of the three Sen schools of Chanoyu including Urasenke. Wabicha, the style of tea that reflects a simple and quiet taste, is the contribution that Rikyu is most remembered for. Various utensils that reflect his unique style and taste will be featured at this tea. Guests will offer flowers in Rikyu's memory. Incense will also be offered and all of the guests will be able to share in the enjoyment of the incense ceremony. Traditional sweets and koicha, thick tea, will be served.


KOHDO & CHANOYU (incense and tea)

DATE – Friday, April 6, 2001

TIME - 7 p.m. to 9 p.m.

FEE - $30

This workshop will feature incense as it is enjoyed in the tearoom. In addition to the various seasonal changes, including the use of kneaded incense during the winter and sandalwood during the summer, the censor is also used during special presentations.

There will be a discussion of the Chanoyu gathering and 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. No prior experience is necessary. Traditional sweets and tea will also be served at the conclusion of the workshop.



(Boys’ Day Festival tea)

DATE - Sunday May 6, 2001

TIME - 12 noon

FEE - $50

Tango no sekku, the Boys’ Day Festival, dates from the Heian period and is celebrated in Japan on May 5. It is also called shobu no sekku, the Iris Festival. In earlier times gentlemen of the court wore irises on their head dress and would place iris leaves on palace buildings to protect from illness and evil. Some of these traditions continue in Japan today.

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.


Please Email teatimes@chanoyu.com, for more information or to make reservations. Advance payment by mail will confirm your telephone 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