Tea Times 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 classes.
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 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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