Sept., Oct., Nov. & Dec. 2013
We teach ongoing weekly classes in the Urasenke tradition of
Chanoyu from beginner to advanced levels. Please visit our Chanoyu
class and enjoy a first hand experience at being a guest. Any
Monday at 7:00 p.m. - Fee $20 Please Email
us to make a reservation or for more information about these special
Jugoya, the autumn moon, will be celebrated during this
tea gathering. The harvest moon was celebrated in China as early
as the Han Dynasty (206B.C.-24A.D.) and was popular from the 10th
century in Japan. In Kyoto, the Osawa Pond of the Daikakuji Temple
is one of the most renown places to view the autumn moon. Jugoya
is sometimes referred to as imo meigetsu or the potato
moon. Guests will enjoy seasonal sweets, tea and a kaiseki
style tenshin meal. No prior experience is necessary.
Chabana, the art of flower arranging for Chanoyu, will
be the focus of this hands-on end of summer 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 discussion
of the principles of chabana as well as an overview of
the various styles of vases and baskets that can be used. Participants
will enjoy guided practice in making arrangements. Sweets and
tea will be served at the end of the workshop.
This traditional Japanese sweet making class will feature konashi
and kuri chakinshibori. Konashi is a kneaded sweet
that will be made into fall shapes of multi-colored 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.
The freshly made sweets and tea will be served at the end of the
class. No prior experience is necessary.
This year end tea will include the full kaiseki meal,
the charcoal ceremony, traditional wagashi sweets and both
koicha (thick tea) and usucha (thin tea). This will
be a great chance for both the experienced tea practitioner and
the novice alike to enjoy this special tea gathering. Guests will
sit on the floor in a traditional tatami room during this tea.
No prior experience is necessary.
Joyagama, our final tea gathering of 2013 , 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 snake. 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.
These special workshops will introduce first time participants
to the Zen choreography in making a bowl of tea. Participants
will have guided practice in all of the steps necessary to prepare
a tasty bowl of matcha, powdered green tea, with an open mind
and pure heart. This workshop will be a good introduction for
those who wish to further pursue their study of Chanoyu, the Japanese
* 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.