Tea Times May, June, July, Aug. & 2017
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.)
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. (Please contact us to arrange date and time.)
Chabana, the art of flower arranging for Chanoyu (Japanese tea ceremony), will be the focus of this hands-on summer workshop. The workshop will include a discussion of the principles of chabana. There will also be an overview of the various styles of vases that can be used. Participants will enjoy guided practice in making summer arrangements. Sweets and tea will be served at the end of the workshop. No prior experience is necessary.
Shoburo, the opening of the brazier to begin the summer season, will be celebrated during this traditional Chanoyu gathering. The brazier is opened on May 1, in the Urasenke tradition of tea. This tea will bring forth the many seasonal changes with the selection of utensils, poetic images and seasonal ingredients and dishes. 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.
This summer kaiseki workshop will feature smoked trout and grilled shishito peppers with a tadezu (water pepper) sauce, aosudofu (green pea "tofu" made with kuzu starch), prawn sunomono and takikomigohan (mixed rice with corn). Ichiban dashi soup stock will also be made using konbu (kelp) and katsuobushi (shaved dried bonito). The class will be mostly demonstration. Participants will sample the dishes prepared and easy to follow recipes will be provided. (Note -Reservations: www.jcccnc.org or call 415-567-5505) Japanese Cultural Community Center -1840 Sutter St., SF)
This traditional Japanese wagashi (sweet making) class will feature tamasudare and sasamaki. Tamasudare is a layer of sweetened kanten (agar agar) wrapped around sweet bean paste giving the feeling of a jeweled reed blind. Sasmaki is a steamed bamboo leaf wrapped sweet containing a kurozato (black sugar) kuzu starch filling. The freshly made sweets and tea will be served at the end of the class. No prior experience is necessary. Easy to follow recipes will be provided.
Gion Matsuri, one of the major yearly festivals in Kyoto, Japan, will be celebrated during this summer tea gathering. The festival originated in the 9th century when a plague struck Kyoto. To help rid the city of the disease, and to bring renewed spirit and good health, this grand festival was held. Traditional seasonal sweets, tea and a tenshin style kaiseki meal will be served. No prior experience is necessary.
This 12th kagetsu koryu exchange will bring Urasenke tea practitioners together to share the enjoyment of tea through kagetsu. The day's kagetsu will include hira kagetsu, shaza no shiki, kininkiyotsugu kagetsu, kininkiyotsugu koicha tsuki kagetsu, nagekomi kagetsu and mugon kagetsu. A bento box lunch and beverage will be provided to all participants. A basic knowledge of furo hira kagetsu is necessary to participate. You may also attend as an observer.
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