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
Please Email us to
make arrangements to visit a class and have a bowl of tea.
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.
DATE Friday, April 6, 2001
TIME - 7 p.m. to 9 p.m.
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.
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 firstname.lastname@example.org,
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.