The Third Annual Tea & Zen Seminar will be held at Green Gulch from July 30 - August 3, 2008. It is open to students in the Urasenke Tradition of Chanoyu. This Seminar gives the opportunity to study temae, explore the connection between Zen and the Way of Tea, and enjoy the relaxed setting of a temple in the midst of National parkland. (Green Gulch is just north of San Francisco, California, in a valley that opens to the Pacific Ocean.) The Seminar will make use of three tea spaces, including Sowing the Moon teahouse and roji. The daily schedule will include meditation and instruction in temae (beginners, konarai, shikaden, okuden). There will also be instruction in mizuya procedures, okashi making, chashaku carving, and chabana.

Teachers for this five-day intensive will be Christy Bartlett Soei, Director of the Urasenke Foundation San Francisco, Alexandre Avdoulov Soro, from Halifax, and Meiya Wender Soju, Head of Practice at Green Gulch.

Overnight accommodations, including vegetarian meals, are available in Green Gulch guest facilities. It is also possible to attend as a commuter. Please see Fee Schedule (below), and Application Form. For further information about Green Gulch, see our website: www.sfzc.org or contact: Green Gulch Farm Zen Center, 1601 Shoreline Hwy., Muir Beach, CA 94965 [Tel: 415-383-3134] or ggfoffice@sfzc.org.

To apply for the Seminar, please e-mail completed Application Form to: greengulchtea@sfzc.org. Applications are due by May 16, and applicants will be notified of acceptance by June 1. Later applications will also be considered, if there is still available space in the Seminar. Upon acceptance, credit card information will be requested to confirm registration.

Application
Flyer

Please join me for a sweet making class this July. This class will focus on two summer sweets – Mizu Botan (water peony) and Kudzu Yokan (squares and molded). Mizu botan is pink an wrapped in a kudzu gelatin which is then steamed (manju) to create a delightful transparent summer sweet. Kudzu yokan is a smooth textured summer yokan made with kanten and kudzu. It can be cut into squares or molded into seasonal shapes.

Register via email or phone. Bring apron and small container. $25.

10:00-1:00pm (both days)
Address: 11229 NE 106th Pl
Kirkland, WA 98033
425-889-2735
gstamm@seanet.com