Tea Times Oct., Nov. & Dec. 2005
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
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, that will be 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. Kuri chakinshibori
is made from smooth bean paste that is cooked with fresh chestnuts
and then gently pressed in a damp cotton cloth to form the shape.
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.
Mizuyagoto, the various techniques of handling and caring
for tea utensils, will be the focus of this workshop.
Participants will learn how to display and store scrolls, handle
and clean lacquer ware as well as the proper handling of other
ceramic and lacquer utensils. There will also be hands-on practice
of tying the cords on traditional Japanese wooden utensil storage
This workshop will be of interest to both practitioners of tea
and to those who want to preserve their Asian collection. Sweets
and tea will be served at the conclusion of the workshop.
This traditional wagashi, Japanese sweet
making, class will feature hishihanabiramochi and mushimanju.
Hishihanabiramochi is a special New Year's sweet with a
soft outer gyuhi skin made with sweet rice flour. It is
folded over candied burdock root and miso flavored sweet
bean paste. Mushimanju is a steamed sweet with a wheat
flour outer skin covering sweet red bean paste in the center.
Joyagama, our final tea gathering of 2005 , 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 rooster.
Utensils reflecting the feeling of the season will be used during
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 firstname.lastname@example.org,
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.