Welcome to
chanoyu.com
(Japanese Tea Ceremony)
San Francisco, California
What is
Chanoyu
?
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new
Tea Mindfulness Workshop
new
Center (JCCCNC) Virtual
Chabana
Workshop - Sat., August 3, 2024, 11am-1pmPDT
Chabana
, the simple but elegant style of flower arranging for Chanoyu, the Japanese tea ceremony. This traditional Japanese art form 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 or flower. Various styles of vases and baskets will be discussed and there will be instruction on how to create simple but beautiful seasonal arrangements. All registrants will receive the video recording link after the workshop. Workshop fee $30 ($25 Center Members).
For reservations -
Center Virtual
Chabana
Workshop - Sat., August 3, 2024, 11am-1pmPDT
new
Center (JCCCNC) Virtual
Wagashi
Workshop - Sat., July 20, 2024, 11am-1pmPDT
The workshop will feature two traditional Kyoto style summer wagashi. Kuzuyaki (grilled kudzu) uses high quality kuzu (kudzu) starch combined with sugar and water and then steamed to a jelly like consistency. It is then coated in potato starch and quickly grilled to set the starch. Tamasudare (jeweled reed blinds) has a center of koshian (sweet adzuki bean paste) and is covered with a thin layer of kanten (sweetened agar agar). Both sweets evoke a feeling of coolness during the hot summer months. Easy to follow recipes will be provided. All registrants will receive the video recording link after the workshop.
Workshop fee $30 ($25 Center Members).
For reservations -
Center Virtual
Wagashi
Workshop - Sat., July 20, 2024, 11am-1pmPDT
Japanese Tea Ceremony Classes
Urasenke Tanko Magazine Icho Plaza Article (Japanese)
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 July 13, 2024)