 Urasenke Fans
[Most Recent Entries] [Calendar View] [Friends] Below are the 20 most recent journal entries recorded in urasenke_fans' LiveJournal:
[ << Previous 20 ] | Sunday, May 29th, 2011 | 11:06 am
[radhardened]
 | | | Sunday, August 1st, 2010 | 7:36 pm
[jamfase]
 | Hello! I'm a new member to this community, so I thought I should properly introduce myself: I'm a University student in Seattle, about to enter my junior year. I joined the Urasenke Seattle branch back in January after I took a class on the tea ceremony offered last fall. I love tea, and feel that it's rekindled a lot of my love for the Japanese culture and language, something that I'd been missing. Obviously as I'm so new I've barely even scratched the surface on what to learn! I'll be on study abroad at Waseda University in Tokyo starting this September, and hopefully I'll be able to continue my tea studies there until I can get back to Seattle. Hopefully that does all right for a basic introduction--though, I have a question as well! How did you all start learning about tea, and how did you end up studying with Urasenke? | | Sunday, February 21st, 2010 | 8:43 am
[radhardened]
| dry winter air
Here in the mid-Atlantic area of the United States, we have had an extraordinarily snowy winter. But the aspect of winter that has been most noticeable in the tea room is the dryness of the air (especially in contrast to our humid summers). Unlacquered wood utensils warp as they dry. Yesterday as a classmate of mine was doing a temae, the hishaku she was holding fell apart, the cup end bouncing onto the tatami. Fortunately it wasn't full of water at the time. Also troublesome has been the sugidana we've been using. If you aren't familiar with sugidana, it's an unlacquered cedar tana with a sliding middle shelf. When the sides of this tana warped, the sliding shelf became stuck and could only be moved—accompanied by a loud squeak—with the help of an assistant holding down the rest of the tana while the host pushes or pulls the sliding shelf. Before our last lesson, though, our teacher managed to sand off enough of the sides of the sliding shelf to allow it to slide easily again. How has your winter (or summer, for those in the southern hemisphere) in the tea room been going? | | Saturday, April 4th, 2009 | 7:11 pm
[tsukikage85]
 | | | Monday, December 8th, 2008 | 1:12 pm
[cone_monogatari]
 | Location Question
I'm working on grad school applications, and wondering whether or not I will be able to continue studying tea wherever I choose to go to school. I know I could study in some locations (California), but others I am not so sure about. Does anyone know if there is any Urasenke presence in the vicinity of UVA, UMich (Ann Arbor) or Saint Louis? I know the locations are a bit random, but I appreciate anyone with any info! | | Wednesday, October 22nd, 2008 | 10:38 am
[radhardened] | counting calories in chado
Hi! I have what seems like a weird question: now that I'm following the Weight Watchers Flex Plan (where you count points that are based on a food's calories, fat, and fiber content), does anyone have any suggestions on how to figure out the nutritional specs of typical forms of wagashi? In okeiko I might typically have yokan, rakugan, konpeito, senbei, or arare. On special occasions I might have zenzai (like at our approaching robiraki event) or hanabiramochi (at hatsugama) or daifuku. I am not concerned that any of these items—especially just one piece of them—would ruin my diet, but I do want to account for them as accurately as possible in tracking what I eat, and I'm at a loss as to how to do that. I rarely see any packaging for these items that would include nutritional information. I can look up recipes for these wagashi, but Weight Watchers doesn't seem to know about most of the key ingredients. I'm assuming that usucha and koicha count as 0 points under the WW scheme. If you have reason to believe differently, please let me know. | | Tuesday, September 23rd, 2008 | 10:08 am
[radhardened] | | | Saturday, May 31st, 2008 | 7:32 pm
[matchalicious]
 | My sweet escape with this luxury elixir
Oh holy hell. I just received a gift of Guyokuro Japanese tea, Tsuen Tea from a friend. It is a 100g bag of hand picked, shade grown high-grade leaves, of which matcha powder is derived. Tsuen Tea is Japan's oldest and most distinguished Tea company. Tsuen literally means: "A Tea Master who serves tea for travelers by the Uji River." The first tea master created this company, and is where the Japanese tea ceremony was born. The anticipation was half the pleasure. Upon opening the sealed package, the aroma enveloped my senses, and I literally took a minute (or two) to sink my self into its intoxicating scent. I knew it would be an exhilarating experience when I saw how luxuriously dark green and moist the leaves were!! The anticipation was building and building now. I selected my "comfort cup" which is actually a coconut shell crafted into a tea bowl and prepared this dark green delight with the truest of intentions and eager curiosity to what sensations awaited. I've never had the honor of drinking high grade before. The mere fact that it was also acquired as a gift added to the meaning and appreciation of this tradition-honored, highest of high, teas. Now I don't usually light a candle or 'set a mood' to enjoy my tea, but wanted to envelop as many senses in this experiences as I could, with the sincerest of intentions. This way, I believe, will imprint added levels to my first time of trying this time honored tea. I smiled with an extra glow as I pulled out a Japanese incense that a dear friend gave me for my last birthday, rolled out a bamboo matt, placed the tea in front of me, while sitting cross-legged. I teetered in my decision between meditation music or a heavenly Thunderstorm soundtrack. Considering the affect thunderstorms have on my senses, I chose the thunderstorm. I closed my eyes, took a minute to mentally thank the individual who spoiled me with this treat, placed my hands on my happy coconut tea-bowl, raised it to my face after the slow hand under hand half turn, breathed in the intoxicating aroma which really did send my eyes rotating up and back from the almost erotic under tones of its olfactory effects. This alone sent my energy into a near meditative state. Refocusing myself, I bonded with my tea bowl and partook of what I had built all this anticipation and suspense for. It was everything I hoped it would be, and more. I didn't close my eyes on purpose this time, it happened naturally as the soft, sweet, ever so delicate flavor washed over my unworthy taste buds. I did not swallow right away, letting my mouth embody every layer of flavor and sensation this silky liquid blessed it with. Reflecting on my appreciation of this encounter, I realize my description and choice of words is a bit over the top, but what can I say, I'm a leo, and am extremely passionate about matcha. So, my first encounter with the "mother" of my green god-send deserves my highest respect and sincerity. Even if you don't have the same passion or love for this incredible species of the botanic kingdom, I assure you, that you will have a new appreciation for tea, if not an entirely different respect for it. As I don't take my recommendations lightly, if you decide to try this diva of teas, I promise, unless you are an experienced tea connoisseur, comparing this creature to your typical teas found in the grocery store or tea shop, is akin to comparing Ahi tuna to the common shredded, pale version you find canned in the super market. You will love this tea, no matter your back ground, insight, or expectations on the nature of tea. x-posted to my lj, matcha_matcha, tea_friends, pdx_teasociety, teafreaks Current Mood:  entranced | | Thursday, May 15th, 2008 | 12:03 am
[tsukikage85]
| old tea
Does anyone have any suggestions for uses for old matcha? I'm trying to get rid of the last of this old can, but it's getting pretty unbearable to drink. I've googled for matcha recipes, but it's hard to tell for what ones the age of the tea matters. The only thing I can think of is mixing it in with vanilla ice cream, but again with not knowing the importance. | | Thursday, May 8th, 2008 | 10:18 am
[kittyblue]
 | | | Tuesday, April 22nd, 2008 | 11:02 pm
[seizashite]
 | | | Tuesday, April 15th, 2008 | 1:58 pm
[radhardened] | what's new in my chanoyu world
This is just a general what's-new-in-my-tea-world post. Apologies if it's not very exciting. This past Saturday, our chanoyu teacher sprang a surprise on us by setting up a misonodana. We'd never done any ryurei temae before, and I'd never even seen a ryurei setup in the U.S. before, much less in okeiko. I have to say, it's very comfortable, and the slide-out shelf for the kensui that keeps it completely hidden from the guests is a nice touch. In one round I was a guest, in another the host, and in a third I served as the assistant, which—Sensei reminds us—requires the most skill. I wasn't a very skillful assistant, but I think it's a good role to start learning. Our branch received our shipment of the new Chanoyu Vocabulary book. I haven't had a lot of time to read through my copy—it's more of a reference anyway—but so far it looks excellent. It's so hard to find English-language material relating to chanoyu in practical terms; I think this book fills a significant gap for gaijin learning tea ceremony. Sensei will be applying to Kyoto headquarters for a license for me, since I don't have one yet. I'm not clear on which license I'll be getting, nyumon or konarai. I've been learning chanoyu for almost four years, and I've done everything covered by the nyumon license except for the charcoal procedures, which I don't think are taught in our branch. I've also done a few chabako, tsutsujawan, araijakin, and tana temae. Daisosho is going to be in our area this Friday as a guest of the Reischauer Center, at the Naval Academy in Annapolis, Maryland, to perform a tea dedication and offering. Some people from our branch are going to help out behind the scenes, but I have to be at work, so I won't be among them, unfortunately. Our local tankokai is tentatively planning on holding a Tanabata chakai in July. As long as I've been a member, we've only had spring and autumn chakai, so a summertime one will be a nice change of pace. I'm hoping I'll get to wear one of my unlined kimono that don't usually see the light of day, along with a new summery kanzashi I bought. | | Wednesday, March 26th, 2008 | 10:36 am
[kittyblue]
 | Tea Demonstration
Continuing with the current theme of posting demonstrations, this one will be a one-day class at University of California, Irvine. Information about the class can be found here. The focus of this is somewhat geared toward folks who are complete beginners to Tea, so if you know any curious folks in the SoCal area, forward this to them. :) Description of the course: "Japanese Tea Ceremony is often described by the Japanese as the true embodiment of Japanese culture, history, and philosophy. This one-day hands-on workshop will explore the origin and history of the tea ceremony; its development by the Samurai class incorporating the philosophy of simplicity, harmony and tranquility; and how it embodies Zen Buddhism principles. The class will conclude with an actual demonstration of tea ceremony where you will partake of special Japanese sweets and green tea designed especially for the ceremony. This class will be of interest to anyone who wishes to gain applied knowledge of the Japanese culture and/or who desire to learn about the meditative, contemplative qualities of this unique Buddhism inspired ceremony." | | Tuesday, March 25th, 2008 | 2:43 pm
[radhardened]
 | Continuing the spirit of  tsukikage85's posting, although I'm not affiliated with this event, I expect it would be of interest to anyone in the Chicago metropolitan area:
The Way of Tea
with Shozo Sato
at the Art Institute of Chicago's Fullerton Hall
26 May 2008
10:30 a.m. - 2:30 p.m.
Public: $15; Members and Students: $10
This demonstration of chado, or Japanese tea ceremony, presents various prestigious tea schools' styles of offering tea. Participants will also view elegant tea materials in the special exhibition The Practice of Tea from the Edo Period until Today.
Reservations: Suggested
Event Code: EAIJ0526
| | Monday, March 24th, 2008 | 8:33 pm
[tsukikage85]
 | last-minute promotion
If you live in the Twin Cities area and are interested in learning more about the Japanese tea ceremony or Japanese culture in general, my tea ceremony class at the University of Minnesota, Twin Cities campus is going to be giving a tea ceremony demonstration on Friday, March 28th, 2008 from 4:30-6:30. Each of the four ceremonies performed will be about a half-hour long, with the middle two performed by students in the class and the first and last performed by a tea master, WATANABE Fumio-sensei, from Japan. Tea and sweets will be served, and admission is free. I have provided links to the flyer, directions, and a .zip contiaining both. Please feel free to download and forward these, direct-link others to them, or simply direct-link this post. | | Wednesday, October 3rd, 2007 | 12:01 am
[seizashite]
| hajimemashite
BJ desu yoroshiku onegai ~ i thihk this is really funny video)) Tanoshinde kudasai! Current Mood: chipper | | Tuesday, July 17th, 2007 | 2:06 am
[radhardened] | Hi! It has been a while since anyone has posted to this community. So here's a general update and a query. I'm currently listening to the audiobook version of The Teahouse Fire. I don't absolutely love it, but I do like it. Maybe I'll post a review after I finish it. In my tea ceremony lessons, a classmate and I joined our more advanced classmates for a session last week since our usual classmates were out of town. It was a real treat—we each got to serve as the guest of honor as our sempai practiced kinindate and kininkiyotsugu (usucha) temae. Kinindate is the procedure for making tea for a noble guest; kininkiyotsugu is the same but with the addition of the noble guest's personal attendant as another guest. As temporary princesses, my classmate and I each got to sit in the center of the "highest-ranked" tatami mat in the room, where our teacher usually sits. That was almost shocking to me. :) We were each served tea in a special bowl raised off the tatami mat by a stand; the sweets preceding tea were also set on a stand that raised them several inches above the floor. At the end of the kinindate ceremony, when the guest inspects the tea utensils, the host's fukusa insulates the tea scoop from the plebeian fingers of the host's assistant, who ferries the utensils between the host and guest. It's nice to be nobility. :) I practiced my first hakobi koicha temae with a furo (as opposed to a ro, which I've only done twice—I'm new to koicha temae generally). And finally, a query: do I understand correctly that the iemoto has introduced a temae wherein the host and guests sit agura (cross-legged) instead of seiza? I'm curious to know more about it. Are women participating in this temae expected to sit cross-legged (wearing hakama, maybe?)? Is there a particular way of gracefully getting up and down from the sitting position for this kind of temae? | | Thursday, February 22nd, 2007 | 11:37 pm
[radhardened]
 | The Teahouse Fire
Have any of you read The Teahouse Fire, a novel by Ellis Avery that was published at the end of last year? If so, I'd be interested in hearing your opinion about it. | | Sunday, January 14th, 2007 | 8:38 pm
[radhardened]
 | hatsugama 2007
 明けましておめでとうございます! Today I attended hatsugama at my local Urasenke branch. Here are my pictures; I was behind the camera for all of them, but that's not a big loss since I didn't have the chance to wear a kimono. (I can't yet put on a kimono by myself, and the people who might otherwise have assisted me were either out of the country or busy helping with the event itself. Ah well, next time.) The weather just isn't right for January here; the temperature reached 66°F/19°C today. During the tea ceremony we had the window and fusuma open almost the entire time, lest the room overheat, and we could hear birds chirping outside. It's disconcerting to me, especially since we haven't had any decently cold weather yet this winter. | | Friday, December 15th, 2006 | 5:10 pm
[radhardened]
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