SOKO TAKECHI & SOKYO
Tea Times May
& June 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 - Saturday, May 20, 2000
TIME - 2 p.m.
FEE - $50
Shoburo, the opening of the brazier to begin the summer
season, will be celebrated during this traditional Chanoyu event.
The brazier is opened on May 1, in the Urasenke tradition of tea.
Baskets are also used as the selection of flowers is more plentiful.
This tea will bring forth the many seasonal changes with the selection
of utensils, poetic images and seasonal ingredients.
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.
DATE - Friday, May 26, 2000
TIME - 7 p.m. to 10 p.m.
Shogo chaji, the noon tea gathering during the summer
months in the Urasenke tradition of tea, will be explored during
this workshop. The theme will be shoburo, the opening of
the brazier for the summer season in tea. This workshop will include
the laying of the charcoal fire, traditional sweets and both thick
and thin tea. (The serving and eating of the kaiseki meal
will not be included.) Various utensils reflecting the season
will be used.
This workshop is open to anyone who enjoys tea. No prior experience
is necessary. Those participants who have not studied Urasenke
tea for at least 1 year will be in the guest position during this
DATE - Friday, June 16, 2000
TIME - 7 p.m. to 9:30 p.m.
FEE - $30
This traditional wagashi, Japan-ese sweet making, class
will feature summer sweets. Included will be minazuki and
kingyokukan. Minazuki, the poetic name for June meaning "Rainless
Month," is a sweet made from rice flour that is steamed.
It is cut into triangles and topped with sweet adzuki beans. Tradition
is that eating this sweet will protect one from evil and bring
relief from the intense summer heat. Kingyokukan is usually
served chilled and is made using kanten (agar agar) as
the gelling medium. Various flavorings can be added to bring a
seasonal feeling to the finished sweet.
This class will be mostly demonstration. The freshly made sweets
and tea will be served at the end of the class. Easy to follow
recipes will also be provided. No prior experience is necessary.
DATE - Friday, June 23, 2000
TIME - 7 p.m. to 9:00 p.m.
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. Summer flowers will be featured
during this workshop. Participants will enjoy guided practice
in making seasonal arrangements. Sweets and tea will be served
at the conclusion of the workshop.
Please Email email@example.com
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.