Tea Times March, April & May 2010
We teach ongoing weekly classes in the Urasenke tradition of Chanoyu from beginner to advanced levels. If you would like to experience Chanoyu first hand, and have a lesson on being a guest, we have scheduled 3 dates. Please email or telephone for either Monday, March 8, April 19 or May 17, at 7p.m. Fee $20. Please Email us to make a reservation or for more information about these special classes.
Kaiseki cuisine uses fresh seasonal ingredients, simple seasonings and cooking techniques to create dishes that are beautiful to look at, tasty, and in harmony with the season. Strictly vegetarian in earlier times, kaiseki cooking has changed with modern tastes and customs and now often includes seafood, poultry and meat in its many dishes. The menu will include three dishes and rice. The mukozuke (first course) will be bonboriae (lightly poached chilled scallops with flying fish roe). Kaiseki style miso soup and an azukebachi (side dish) of a seasonal vegetable in a kinome miso dressing will be made. Ichiban dashi (soup stock) and rice will also be prepared.
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.
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.
Kimika, Larry and their students will host a tea celebrating tango no sekku, the Boys' Day Festival, at the NichibeikaiKansoan tearoom, 1759 Sutter St., S.F. The festival dates from the Heian period and is celebrated in Japan on May 5. It is also called shobu no sekku, the Iris Festival as well as the Children's Day Festival. This tea is open to anyone who enjoys Japanese culture and wants to experience a traditional tea gathering.
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 be served.
These special workshops will introduce first time participants to the Zen choreography in making a bowl of tea. Participants will have guided practice in all of the steps necessary to prepare a tasty bowl of matcha, powdered green tea, with an open mind and pure heart. This workshop will be a good introduction for those who wish to further pursue their study of Chanoyu, the Japanese tea ceremony.
* 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.
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