Tea Times Oct., Nov. & Dec. 2002
We conduct ongoing weekly classes in the Urasenke tradition of Chanoyu, the Japanese tea ceremony, from beginner to advanced levels. Classes are open to anyone who desires to learn more about this peaceful Japanese art. Events and classes are held in San Francisco.
Please Email us to make arrangements to visit a class and have a bowl of tea.
DATE - Friday, Oct. 11, 2002 TIME - 7 p.m. to 9:30 p.m. FEE - $30
This traditional wagashi, Japanese sweet making, class will feature konashi, a kneaded sweet, made into fall shapes of chrysanthemums and maple leaves.
This class will include both demonstration and hands-on practice. 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 - Saturday, Oct. 19, 2002 TIME - 2 p.m. FEE - $70
Jusanya, the late autumn moon, will be celebrated during this tea gathering. The harvest moon was celebrated in China as early as the Han Dynasty (206B.C.-24A.D.) and was popular from the 10th century in Japan. In Kyoto, the Osawa Pond of the Daikakuji Temple is one of the most renown places to view the autumn moon. Jusanya is sometimes referred to as kuri meigetsu or the chestnut moon.
This tea is open to anyone who enjoys traditional Japanese culture. Each guest will enjoy seasonal sweets, tea and a kaiseki style tenshin meal. Various utensils with seasonal motifs as well as autumn ingredients will be used.
DATE - Saturday Nov. 16, 2002 TIME - 2 p.m. FEE - $70
The theme of the tea will be robiraki, the opening of the hearth that begins the winter season in tea. The hearth is traditionally opened on Nov. 1, at Urasenke. In olden times it was done on an auspicious day, usually a wild boar day as the board is thought to be a protector from fire. Rikyu also said the hearth should be opened when the yuzu, citron, turns from green to yellow signaling the beginning of the cold season.
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. No prior experience is necessary.
DATE - Wednesday, Dec 18, 2002 TIME - 7 p.m. to 9:30 p.m. FEE - $30
This traditional wagashi, Japan-ese sweet making, class will feature hishi hanabiramochi, the special Urasenke New Year's sweet. The soft outer gyuhi skin is folded over candied burdock and miso flavored sweet bean paste.
DATE - Monday, Dec 30, 2002 SEATINGS - 6 p.m. & 8 p.m. FEE - $30
Joyagama, our final tea gathering of 2002 , is a time to share tea with friends and enjoy the memories of the past year. It is also a time to bid farewell to the year of the horse. Utensils reflecting the feeling of the season will be used during this tea.
Joyagama is traditionally held on December 31, in Japan. Toshikoshi, year passing festivities, include the eating of toshikoshi soba, long thin buckwheat noodles, for longevity and good health. Traditional sweets, tea and toshikoshi soba will be served. This tea is open to anyone who wants to experience Japanese culture through 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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