Tea Times March, April, May & June 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
us to make arrangements to visit a class and have a bowl of tea.
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.
This traditional wagashi, Japanese sweet making, class
will feature sakuramochi and sasamaki. 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. Sasamaki is a bamboo
leaf wrapped sweet that has a kuzu and black sugar filling.
It is often served for tango no sekku, the Boy's Day Festival
This class will include both demonstration and hands-on practice.
Tea and sweets will be served after the class.
Members of the Urasenke SF Association will present four tea
demonstrations during the annual SF Cherry Blossom Festival. The
event is free and open to the public.
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.
This workshop will feature incense as it is enjoyed in the
tearoom. There will be 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. Traditional sweets and tea will also
Hotarugari, firefly viewing, will be the theme of this
summer tea gathering. Various utensils that reflect the season,
and this wonder summer activity in Kyoto, will be used during
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
* Please Email firstname.lastname@example.org,
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.