SOKO TAKECHI & SOKYO
Tea Times March
& April 2000
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 - Friday, March 10, 2000
TIME - 7 p.m. to 9:30 p.m.
FEE - $30
This traditional wagashi, Japan-ese sweet making, class
will feature sakuramochi and kinton.
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 pickled cherry leaf.
Kinton is a Chanoyu sweet that uses sweet bean paste.
The bean paste is pressed through a sieve and the strands are
piled up using thin chop sticks to form the sweet. Kinton
can be made in various colors reflecting the harmony of the season.
During this class we will make nanohanakinton representing
the rape blossoms that are in bloom.
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 - Tuesday, March 28, 2000
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 Saturday, April 1, 2000
TIME 2 p.m.
FEE - $50
Hanami, the season to enjoy the beauty of the cherry
blossoms, will be celebrated at this tea. It is one of the most
beautiful times of the year and this seasonal beauty will be reflected
in the utensils and ingredients used. In Japan, people enjoy outdoor
gatherings under the flowering cherry trees.
Traditional seasonal sweets, tea and a tenshin style
kaiseki meal will be served. This event will be of interest
to anyone wanting to enjoy Japanese culture through Chanoyu.
No prior experience is necessary.
DATE Friday, April 21, 2000
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 censer using the various traditional incense
utensils. Participants will enjoy kyara, the best of the
aged aloes wood incense. Participants 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.
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.