Slow Food members and guests are invited to attend the annual Japanese Tea Ceremony “Chasen Kuyo” Ritual Tea Ceremony and Seasonal Shojin Ryori (Zen Temple Vegetarian Cuisine) Kaiseki (Tea Ceremony) Lunch.
When: Sunday, November 5, 2006, from 11:00am-3:00pm (approximately)
Where: Zenshuji Soto Mission, 123 S. Hewitt Street, in the historic Little Tokyo/Artist District of downtown Los Angeles
Cost: Donation of $40.00 per person (includes lunch prepared by the Zenshuji Culinary Organization and introduction to Chanoyu, the Japanese tea ceremony). Free parking is available.
Space is limited, and reservations are required. Payment in full by check, payable to Zenshuji Sado-bu should be sent to:
123 S. Hewitt St.
Los Angeles CA 90012
For more information, please call 213.624.8658 (Zenshuji) or email firstname.lastname@example.org. For pictures of past year’s events, visit the Zenshuji web site.
Outside Japan, the Tea Ceremony is not often enjoyed in its original context, that of a Zen Buddhist Temple. Chasen Kuyo Chakai (tea ceremony gathering) combines a unique opportunity to enjoy bowls of matcha, (finely powdered green tea of the highest grades) and hand-made tea sweets in two of the temple’s tea venues with a superbly prepared seasonal Kaiseki (meal for tea ceremony). Zenshuji is renown for exceptionally beautiful and delicious traditional “home cooked” Shojin Ryori (Zen Temple vegetarian cuisine). A solemn ritual to bid farewell to the used chasen (tea whisks) and talk about Zen and Chado (the “Way of Tea”) will be presented in the temple’s hondo (main sanctuary) with chanting of traditional Buddhist sutras.
Zenshuji’s Tea Ritual organization is headed by Hiromi Yamashita sensei, a senior student of the Chado Urasenke Distinguished Tea Master and USA / NEA National Heritage Fellow Sosei Matsumoto sensei. Both will participate, as well as will some 100 members of several local chapters of Kyoto-based Japanese Tea Ceremony “Schools”. The Zenshuji Sado-bu (tea ceremony teaching organization) presented chanoyu demonstrations at the 2002 Winter Olympics in Salt Lake City and has been active for over 30 years.
Chairs will be available. English-language explanation will be provided by Slow Food member Lauren Deutsch, a licensed instructor of Urasenke Chado.
A Note About Chanoyu
The act of preparing and drinking a bowl of powdered green tea (Chanoyu) is one small and simple event in our lifetime of activities. Yet, through this simple action the host and guest attempt to share the experience of “becoming one in spirit”. The result can be a very cleansing, purifying and enriching experience spiritually as well bringing satisfaction for all of the five senses. To appreciate and enjoy this type of activity, the guest must respond with sensitivity and open-mindedness. Guidance will be available for those unfamilar with the ritual. Please do not wear any perfume.
A Note about Chasen Kuyo
Practitioners of chado treat utensils with deep respect shown through proper care, appropriate use and an appreciation for those who have made them. Some are utilized for many generations, each generation showing appreciation for which preceeded by recalling and, thus contributing to the provenance of these items. Such is the case especially of utensils made of iron, ceramics, wood, lacquer ware.
In the case of the chasen, the tea whisk made of a single piece of bamboo split into 80 – 120 tines, longevity is not at issue. A new one is typically employed for each tea gathering and afterwards relegated for practice. A dilemma occurs when, after long hard use in bracing hot and cold water the tips the chasen begin to brake and the color changes. How can such a utensil – meticulously crafted and carefully used — be discarded with trash into a garbage can? What becomes of the chasen when its utility diminishes mirrors a signature aspect of Japanese spiritual culture: the kuyo. In appreciation of the effort it took to make this object formed of natural materials and for its “loyal” utility over the course of time in service to the heart of chado, the whisk is offered at the altar of the temple and at a later date burned in a ceremonial fire of purification. Kuyo, thus, also becomes a moment of renewal and rededication for practitioners of Chado.
About Chaji / Chakai
Chaji or Chakai is basically the simple act of eating and drinking required in daily living for all human beings. That basic activity is elevated into an act which requires highly sharpened artistic sensitivity. Then the Chaji or Chakai becomes a total aesthetic experience.
Kaiseki [Tea Ceremony meal] is served in a manner or style of the daily meals for Zen monks but is not always vegetarian. The difference is, however, that the Tea Ceremony Kaiseki is served so that the guest can experience the joy of good living; therefore, however simple the meal may be, an artistic atmosphere, the beauty in serving and taste are important. Of significance is the season which must be brought into consideration, and seasonal foods must be selected. The composition of the menu as well as the design and layout of the serving pieces on the tray, must reflect as meticulous consideration of the tea master as the preparation of a bowl of tea itself.
We hope you will enjoy this special event incorporating many significant elements of traditional Japanese culture.