Tea Times   October, November & December 2003

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.

This traditional wagashi, Japanese sweet making, class will feature konashi and chakinshibori. Konashi is a kneaded sweet, made into fall shapes of chrysanthemums and maple leaves. A wooden mold will be used for the maple leaf and students will learn the technique for creating chrysanthemums and other shapes using an easy to obtain tool. Chakinshibori is made from smooth bean paste that is gently pressed in a damp cotton cloth to form the shape. Fresh chestnuts will be used in this sweet.
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.

This introductory workshop will be of special interest to those who would like to attend a traditional Chanoyu gathering. If you have been invited to a gathering, but never felt quite comfortable, this workshop is for you.
         The workshop will introduce basic skills allowing the participants to feel at ease in the traditional Japanese tearoom. There will be guided practice on how to receive and eat traditional sweets and the proper manners in receiving and drinking tea. Japanese etiquette will also be discussed. All of the participants will have a chance to make a bowl of frothy green tea. There will also be time for questions and answers at the end of the workshop.

This traditional wagashi, Japanese sweet making, class will feature kinton and joyomanju.
Kinton is a traditional Chanoyu sweet made with sweet bean paste that is pressed through a sieve to make long strands. Using chopsticks, the strands are carefully placed around a ball of bean paste to form a soft round sweet. The outer bean paste can be colored to create seasonal references.
          Joyomanju is made by mixing nagaimo (long yam) with sugar and rice flour. The dough is wrapped around sweet bean paste and steamed. During this class we will roll the dough and wrap it around a cylinder of bean paste. It will be steamed and cut into round pieces.
         This class will be both hands-on and demonstration and tea will be served at the end of the class. Easy to follow recipes will also be provided.

Joyagama, our final tea gathering of 2003 , 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 ram. 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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