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 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, 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 boxes.

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.

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.

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 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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