Tea Times                                                  March, April & May 2015             

We teach ongoing weekly classes in the Urasenke tradition of Chanoyu from beginner to advanced levels. Please visit our Chanoyu class and enjoy a first hand experience at being a guest. This is a great introduction for those interested in learning more about weekly tea study. Private tea lessons are also available. Please email or telephone to reserve your space or for more information:
Most Monday's from 6:30 p.m. - Fee $20 (for Monday guest experience.)

KAISEKI COOKING WORKSHOP



DATE - Saturday, March 14, 2015
TIME - 12 noon - 3 p.m.
LOCATION - 1840 Sutter St., San Francisco
FEE - $45 ($35 members)

This spring workshop will include chirashi (mixed) sushi wrapped in a thin egg omelet, nuta (chilled poached green onions and scallops in a vinegared miso dressing), awase misoshiru (mixed miso soup) and salted cherry blossom flavored pickles. Dashi soup stock will also be made from scratch. The class will be mostly demonstration with some hands-on arranging. Participants will be able to sample the dishes that are prepared during the class. Easy to follow recipes will be provided.    Japanese Cultural Community Center in 1840 Sutter St., SF (415-567-5505).
For More Information & Reservations

DATE - Friday, March 20, 2015
TIME - 7 p.m. - 9:30 p.m.
FEE - $35

This traditional wagashi Japanese sweet making class will feature hanamidango and cherry blossom shaped konashi. Both sweets will be made from konashi. Konashi is made from koshian (sweet smooth bean paste) that has been steamed with white flour and mochiko rice flower then kneaded. Hanamidango represents the cherry blossom tree. The freshly made sweets and tea will be served at the end of the class. Easy to follow recipes will be provided.

This annual memorial tea will honor Sen Rikyu (1522-1591), the founder of the three Sen schools of Chanoyu. Wabicha, the style of tea that reflects a simple and quiet taste, is the contribution that Rikyu is most remembered for. Guests will offer flowers in Rikyu's memory and will also enjoy kyara incense. Traditional sweets and koicha, thick tea, will be served. No prior experience is necessary.

TANGO NO SEKKU TEA
(Boys' Day Festival)

 

Chabana, the art of flower arranging for Chanoyu, will be the focus of this hands-on end of summer 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.

HAIGATA WORKSHOP



DATE - Saturday, May 9, 2015
TIME - 2 p.m. - 4 p.m.
FEE - $35

This workshop will include a demonstration of the basic points in creating the nimonji oshikiri ash formation. The special summer form called toyama (distant mountain) will also be introduced. There will also be a discussion of the various styles of haigata used in the Urasenke tradition of tea. Participants are encouraged to bring their own brazier. The second half of the workshop will include guided practice in both the nimonji oshikiri and toyama ash formations.

* 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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