Welcome to
chanoyu.com
(Japanese Tea Ceremony)
San Francisco, California
What is
Chanoyu
?
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new
CENTER (JCCCNC) VIRTUAL
WAGASHI
WORKSHOP
Saturday, June 7, 2025 - 11am-1pmPDT
This summer
wagashi
workshop will feature
himuro
and
karukan
.
Himuro
(ice store house), favored by the 8th generation Urasenke head tea master Itto, is a white ball of sweet bean paste with a red
yokan
triangle on top representing ice. It is covered with
kuzu
(kudzu) jelly. Served chilled it provides a refreshing respite from the summer heat.
Karukan
is a specialty of Kagoshima, Japan. It is a steamed sweet made with rice flour, sugar, grated yam and D
aitokuji natto
(similar to Chinese salted black beans). Easy to follow recipes and a recording link will be provided to all registrants. Fee - $30 ($25 members).
To register:
Center Virtual
Wagashi
Workshop - Saturday, June 7, 2025 - 11am-1pmPDT
new
CENTER (JCCCNC) VIRTUAL
CHABANA
WORKSHOP
Saturday, June 21, 2025 - 11am-1pmPDT
Chabana
, the simple but elegant style of flower arranging for Chanoyu, the Japanese tea ceremony. This traditional Japanese artform has deep roots in the more formalized
Ikebana
style of flower arranging which is firmly seated in both Shintoism and Buddhism.
Cha
literally means tea and
bana
is taken from the word
hana
or flower. Various styles of vases and baskets will be discussed and there will be instruction on how to create simple and beautiful seasonal arrangements. The recording link will be provided to all registrants. Fee - $30 ($25 members).
To register:
Center Virtual
Chabana
Workshop - Saturday, June 21, 2025 - 11am-1pmPDT
new
Virtual Urasenke Tea Lessons
Japanese Tea Ceremony Classes
Urasenke Tanko Magazine Icho Plaza Article (Japanese)
San Bruno Public Library Virtual
Wagashi
Workshop
This online workshop will feature 2 traditional Japanese
wagashi
sweets. We will make a seasonal
kinton
and
mushimanju.
VIDEO CAN BE VIEWED HERE
Southborough MA Recreation
Nerikiri Wagashi
Workshop, November 10, 2022
Here is the link to the Workshop recording on Youtube.
Nerikiri
Recipe
Mushimanju
Brockton, MA Public Library Webinar
Join us for this fun Online Cooking Workshop, to be delivered by Larry Sokyo Tiscornia and Kimika Soko Takechi senseis (Urasenke Chanoyu Instructors, San Francisco). In this cooking workshop, we will learn how to make: Mushimanju: (Japanese sweet steamed buns). We will make the plain smooth [steamed bun] and show how to change it seasonally to get different effects (burning in a seasonal design, adding salted cherry blossoms, etc.)
Here is the link to the Workshop recording:
Mushimanju
Workshop Recording
S.F. Japantown Tea Ceremony with 2Chainz
Past Tea Times Index
In Home
Wagashi
Workshop
Washington & Lee Tearoom Opening
The Way of Tea, Asian Art Museum S.F.
"The New Way of Tea"
Dr. Genshitsu Sen Tea Offerings
Wa Kei Sei Jaku
Soko Takechi & Sokyo Tiscornia
Wagashi
(Japanese sweets)
S.F. Chronicle W
agashi
Article
Chabana
(flowers for tea)
Ware for Chanoyu Show 1998
Yukimi
(snow viewing tea)
Student Tea Demonstration
Chanoyu Links
Japan Related Links
Email:
teatimes@chanoyu.com
or
teatimes@earthlink.net
(site updated May 11, 2025)