Tea Times Sept., Oct. & Nov. 2008
We teach ongoing weekly classes in the Urasenke tradition of
Chanoyu from beginner to advanced levels. If you would like to
experience Chanoyu first hand, and have a lesson on being a guest,
we have scheduled 3 dates. Please email or telephone for either
Monday, Sept. 15, Oct. 20 or Nov. 10 at 4:00p.m. or 7:30p.m. No
prior experience is necessary and the class fee is $20. Please
Email us to make a reservation
or for more information about these special classes.
This traditional wagashi Japanese sweet making class will
feature sanshoku ohagi and yamamichi. Sanshoku
(3 color) ohagi is made with sweet rice and has various
outer coatings. Included will be aonori, green powdered
seaweed, kinako, roasted soy bean flour, and an,
sweet bean paste. Yamamichi is a multi colored outer
layer of konashi (a kneaded smooth bean paste) wrapped
around an adzuki bean center. It is then formed into the shape
of an autumnal mountain path.
This class will include both demonstration and hands-on practice.
Tea and sweets will be served after the class.
Chabana, the art of flower arranging for Chanoyu, will
be the focus of this hands-on workshop. Chabana has deep
roots in the more stylized Ikebana arrangements. This simpler
style was used in the tearoom by early tea masters when they invited
guests for tea.
This workshop will include a brief discussion of the principles
of chabana. Participants will enjoy guided practice in
making arrangements. At the conclusion of the workshop participants
will create a seasonal poem reflecting their final arrangement.
Sweets and tea will be served at the end of the workshop.
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.
It is also the time to open the newly picked and stored tea from
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
Please call the Japanese Cultural Community Center in SF (415-567-5505)
for more information and to make reservations. You can also
view the class announcements on their web site: Wagashi class Kaiseki
* 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.