Tea Times Dec. 2017, Jan. & Feb. 2018
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. This is a great introduction for those interested in learning more about weekly tea study. Private tea lessons are also available. Please email or telephone to reserve your space or for more information: Most Monday's from 6:30 p.m. - Fee $20 (for Monday guest experience.)
An introduction 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. (Please contact us to arrange date and time.)
This winter kaiseki workshop will feature izumidai no kobujime (kelp marinated raw tilapia), kaburamushi (steamed fish & prawns topped with egg white and grated daikon radish), sekihan (red beans and rice [aka "happy rice"]), subasu (vinegar pickled lotus root), kuromame (sweetened black soy beans) and senmaizuke (thousand layer pickled radish). Ichiban dashi soup stock will also be made using konbu (kelp) and katsuobushi (shaved dried bonito). The class will be mostly demonstration. Participants will sample the dishes prepared and easy to follow recipes will be provided. (Note -Reservations: www.jcccnc.org or call 415-567-5505) Japanese Cultural Community Center -1840 Sutter St., SF)
This traditional wagashi, Japanese sweet making, class will feature hishihanabiramochi and mushi manju. Hishihanabiramochi is a special New Year's sweet with a soft outer gyuhi mochi skin folded over candied burdock and miso flavored sweet bean paste. We will also be making mushi manju, a steamed wheat flour outer covering an interior of sweet bean paste. The freshly made sweets and tea will be served at the end of the class. Easy to follow recipes will be provided.
Joyagama, our final tea gathering of 2017, is a time to share tea with friends and enjoy the memories of the past year and looking forward to the New Year. 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 toshikoshisoba, long thin buckwheat noodles, for longevity and good health. Traditional sweets, tea and toshikoshisoba will be served. This tea is open to anyone who wants to experience Japanese culture through Chanoyu, the tea ceremony.
This workshop will feature guided practice in the enjoyment of yojohan (4 ½ mat) hira kagetsu, koicha tsuki kagetsu and kininkiyotsugu kagetsu. Instruction will be provided in English. Participants should have a basic knowledge of ro usucha and koicha. No prior kagetsu experience is necessary.
This 12th kagetsu koryu exchange will bring Urasenke tea practitioners together to share the enjoyment of tea through kagetsu. The day's kagetsu will include hira kagetsu, sumi tsuki kagetsu, kininkiyotsugu kagetsu, hanayose and sanyu no shiki. A bento box lunch and beverage will be provided to all participants. A basic knowledge of ro hira kagetsu is necessary to participate. You may also attend as an observer.
As the fragrance and beauty of the plum blossoms fill the warming spring air, we would like to invite you to share in this special celebration. Baikasai, plum-viewing festival, is celebrated throughout Japan. A grand festival is held each year at the Kitano Shrine in Kyoto on February 25, where plum blossoms fill the shrine precincts. The plum festival will be explored through the selection of seasonal utensil motifs and appropriate foods. Participants will enjoy seasonal sweets, tea and a tenshin style kaiseki meal. No prior experience is necessary.
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