Hatsugama - The Year of the Dragon

We just concluded Hatsugama for 2012.   These events take considerable planning, but it does make it one of the most spectacular tea events of the year.  Everyone dressed in their finest kimono and brought their most harmonious attitude.  Here are a few photos from the event:

Just unpacking and washing the utensils needed for the event seemed like a lot of work.  Plus cleaning and sweeping, cooking and cleaning, arranging and cleaning and finally cleaning and once final cleaning.  

In the display area

The knotted willow and scroll that reads "Yume" or dream

Tea room before guests arrive

Kama by the famous Keitan Takahashi

Temaeza with Yamazato dana, Oimatsu natsume, and mizusashi by Rob Fornell

Here is the Kaiki (tea record for Hatsugama)

Machiai – Seasonal New Year Display
Ko: Kyo no ume, plum of Kyoto
Kogo: Celedon Plumeria by John Nakai
Kamakamishiki: White Hoshogami
Scroll:  Yume “Dream” by  Tajima Soko Daisojo of Koyasan Temple, Japan
Traditional knotted willow

Seasonal New Years food
Fuchidaka: Black kakiawase
Sweet: White kinton with gold flakes "Yukima no kusa" (spouts under the snow)
Tana: Yamazato dana: Mountain Village stand
Mizusashi:  Rob Fornell, Seattle Potter
Kama: Kashiwa (oak leaf) ubaguchi (hag’s mouth) by Keitan Takahashi
Okiro: Mulberry wood
Kensui: Bronze efugo style
Futaoki: Kakehashi – four bridges, four directions, four decades by Richard Milgrim
Koicha: Ha muro no mukashi by Yamamasa Koyamaen
Chaire: Daikai from Seto
Shifuku: Rikyubai shoha donsu
Chashaku: “Michi” gift from Minako Sensei
Chawan: Red Raku with silver lining from Shimadai set by Waraku

Natsume:  Oimatsu with hinged lid. Lacquer by Soetsu
Omojawan: “Aibukai,” the caressing shore by Tacy Apostolik
Higashi: Oike senbei and yuzu peel
Higashi bon:  Orange lacquer from Urasenke made by Zohiko
Mizutsugi: Blue and White Sometsuke
Usucha:  Kirisame by Aoi tea company

Happy New Year

To my readers, I apologize for not posting more often.
This weekend we will be holding Hatsugama, the first tea gathering of the year.   It will take place in the new Issoan Tea Room and I'll be posting photos from the event.

Also for those of you who have been visiting iwww.issonatea.com, it is undergoing a re-design.  It was originally built by me in Frontpage.  Alas, Microsoft no longer supports it and I have lost my key to the software, so I cannot update it.  A new look will be coming soon with new content.

New classes are forming for the new year.
.

Introduction to Japanese Culture through the Tea Ceremony

Harmony, purity, respect and tranquility.  These are the four principles of tea ceremony distilled from Japanese culture.  In this ten week class, students will be introduced to Chado, the way of tea. The arts of Japan will be examined through the ritual preparation and drinking of matcha, Japanese ceremonial tea.  Students will participate in at least six tea ceremonies, an incense ceremony, and kimono dressing.  Japanese architecture, gardening, flower arranging and calligraphy will also be covered. Classes will take place in a Japanese tea room located 4 blocks south of PCC Rock Creek campus:  17761 NW Marylhurst Ct., Portland, OR 97229

Fee: $250, materials will be available for purchase at class.

Meets Saturdays for 10 weeks, starting January 21st, 1:30-3:00 pm at Issoan Tea Room.

Beginning Chanoyu

Learn the procedures for Ryakubon, tray style, the most simple of Japanese Tea Ceremonies.  This procedure can be done almost anywhere with a minimum of utensils. Learn the correct handling of utensils and further your knowledge of Japanese culture.  Learn how to make different kinds of tea sweets, proper etiquette for both host and guests at a tea ceremony.   Introduction to Japanese Culture through the Tea Ceremony recommended but not required.  Classes will take place at Ryokusuido Japanese Antiques Shop: 3826 NE Glisan St., Portland, OR 97232

Fee: $250, materials available for purchase at class

Meets Wednesdays for 10 weeks, starting February 15th, 7:00-8:30

Call Margie Yap, 503.645.7058 to register.  Limited availability

Email: margie@issoantea.com

Season's Greetings

Season's Greetings to all of my students and followers and families.  Here's to a peaceful Christmas, end of the year celebrations and prosperity in the new year.

Month of Teacher's Running

December is a busy time for teacher and it is nicknamed the month of teacher's running.  That is the truth for me this year.  Not only am I preparing for the holidays, hatsugama and tea lessons, but am also sewing and making bags for the SweetPersimmon store.  More about that later.

Hatsugama invitations should be in the mail soon.  Please mark your calendars for Saturday January 14th.

Don't forget this coming Sunday the 18th is Kagetsu study at 1:30 at Mieko sensei's house.   New introduction and tray style classes are forming for January.  Please let me know if you have friends who may be interested.  I'll post and send emails soon.

In the meantime, some of my students are looking at acquiring a kama. It is a big commitment to purchase one, but when you see the work that goes into making one, it is well worth the price. Each Kama is one of a kind since they break the mold after casting. It normally takes 3 months to go through the process and compltete a kama. If you take care of your kama, it will last a lifetime.  We are fortunate to have on loan from Tim-sensei in Seattle a beautiful Ro kama made by the famous Keitan Takahashi. This kama was made in the early 1960s before he was named a living national treasure in Japan. He passed away in 1999.   

The process for making a kama:

 Step 1 : Making a sketch of the body
 Step 2 : Making designs on the Washi paper
 Step 3 : Making mold by sands
 Step 4 : Making designs on the mold
 Step 5 : Cast iron into the mold
 Step 6 : Polish the surface of the Kama

Below are videos showing the work that goes into making a kama and some of the beautiful work by Keitan Takahashi.  Please enjoy.

 

 

For my regular readers, I apologize for not blogging in a long, long time. 

I dressed the students in my introduction class in kimono and we went into the tea room to have tea.  Don't they look great?

We only have two more classes left and it has really gone fast. 

New classes are forming now for January.  Another introduction class, a beginner class, and continuing class for advanced students.   Don't forget, we have a monthy kagetsu class this Sunday, November 20.  Stay tuned for the kaiskei cooking class and other workshops including altering kimono, kobukusa making and sweets making class.