Tea Times                                                  March, April & May 2015             

(Tea Ceremony Class)

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.)

(Saturday - March 7, April 25 & May 16 - 10 a.m. to 12noon - Fee $75 per session)

An introduction 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.



Saturday, March 14, 2015
12 noon - 3 p.m.
LOCATION - 1840 Sutter St., San Francisco
$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

(sweet making)

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.


DATE - Monday, March 23, 2015
TIME - 8:30 p.m.
FEE - $35

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.

(Boys' Day Festival)

DATE - Sunday, May 3, 2015
LOCATION - Nichibeikai
1759 Sutter St., SF
11a.m .& 1p.m.
FEE - $25
(sweets & tea served)

Kimika, Larry and their students will host a tea celebrating tango no sekku, the Boys' Day Festival, at the Nichibeikai Kansoan 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. Advance reservations are requied. Please email to reserve your space: teatimes@chanoyu.com

(flower arranging for tea)


DATE - Friday, April 17, 2015
7:30 p.m. to 9:30 p.m.

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.


DATE - Saturday, May 9, 2015
2 p.m. - 4 p.m.

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.

Kimika Takechi & Larry Tiscornia