Tea Times Oct., Nov. & Dec. 2006
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 hatsugari. 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. Also to be included is the preparation of hatsugari, a sweet made with kuzu (kudzu) starch and black sugar. The sweet represents the first migrating geese in the autumn sky. Kuzu is also one of the seven grasses of autumn and the only one of the seven used in Japanese cooking and sweet making. 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.
This wagashi class will feature mushimanju and kuri chakinshibori. Mushimanju is a steamed sweet with a wheat flour outer skin covering sweet red bean paste. The sweet can have various seasonal representations by changing the color or impressing a motif on the top after it has cooled. Kuri chakinshibori is made from white smooth bean paste that is cooked with chestnuts and then gently pressed in a damp thin cotton cloth to form the shape. Fresh chestnuts will be used in this sweet. The class is open to anyone who wants to develop a better understanding of Japanese sweet making. No prior experience is necessary.
This traditional wagashi class will feature hishihanabiramochi and yukimochi kinton. Hishihanabiramochi is a special New Year's sweet with a soft outer gyuhi skin folded over candied burdock and miso flavored sweet bean paste. Yukimochi kinton is a traditional Kyoto style Chanoyu sweet made with nagaimo, long yam, and sweet bean paste that resembles a snowball. 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.
Joyagama, our final tea gathering of 2006 , 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 dog. 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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