Elements of Tea

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Tea Ceremony Demonstration



Episode 7:

WAGASHI – The Art of Japanese Tea Sweets

7:00 PM Tuesday, November 30, 2021

Go here to register for this event and we will send you a Zoom link one hour before the event.

Tea Bowl

Tea Bowl

Episode 1 - Introduction and Overview by Michael McKenna, recorded on May 25, 2021, can be seen on YouTube

Episode 2 - Walking the Path to Harmony: History, Design and Uses of the Japanese Tea Garden by Lara Netting and Bill Jarvis recorded on June 22, 2021, can be seen on YouTube

Episode 3 - Zen Scrolls and Chanoyu

by Zensho Martin Hara and Yasuko Soko Hara recorded on July 27, 2021, video coming soon

Episode 4 - Flowers as in the Fields by Hazue Tamura Rogers recorded on August 24, 2021, can be seen on YouTube

Episode 5 - Chawan (Tea Bowls) with Miyao Hisashi and Otsuka Matsuko recorded on September 28, 2021, can be seen on YouTube

Episode 6 - Tea Ceremony Procedures (Temae) with Ed Papantonio and Tea Master Kazuo Komatsu recorded on October 26, 2021, can be seen on YouTube

Episode 7 - (WAGASHI) The Art of Japanese Tea Sweets with Yoshitaka Nishino and Stephanie Benefield recorded on November 30, 2021, can be seen on YouTube

Elements of Tea


Chanoyu (the Tea Ceremony) is a multifaceted art form developed in Japan over 800 years, an expression of hospitality, a school of movement and manners, and a compendium of the Japanese arts – garden architecture, carpentry and woodworking, painting and calligraphy, flower arrangement of a certain kind, pottery, cultivation and preparation of powered tea, Tea sweets, seasonal procedures and much more.

The Hammond Tea Club, the Ryusuikai, will present digital programs on the fourth Tuesday of the month examining the individual elements of Chanoyu to understand how they contribute to the ceremony, then in the spring of 2022, we will gather in the Hammond garden to bring the elements together in the celebration of an actual chanoyu.

Episode 7:

WAGASHI will be held via Zoom on Tuesday, November 30, at 7:00 pm*

*Special Tuesday schedule to accommodate Thanksgiving holiday week

WAGASHI – The Art of Japanese Tea Sweets

This demonstration will highlight the history of WAGASHI, covering the detailed ingredients and techniques that are essential to this exquisite work of art.


Yoshitaka Nishino, the owner and head confectioner of Matsukawaya, a Japanese confectionery, joined the JICC to present this history of WAGASHI at the Japan Information Culture Center (JICC) on February 20, 2018, sponsored by the TEAISM and the Japanese Embassy of Washington DC.


Stephanie Benefield, a tea instructor of the Omotesenke School of Tea, was the Japanese translator for this event on behalf of Embassy of Japan in Washington D.C. She will be our special guest to host this element for the Hammond Museum’s Tea Club.


ONLINE, free with registration, link will be sent one hour before program start time.


Japanese Tea Ceremony 

The Japanese Tea Ceremony, or Chanoyu, originated in 16th century Japan.  This was a period of intense creative turmoil as trade opened up Japan to new ideas from China, Korea and India.


Chanoyu developed from the highlight of Chinese culture during the Sung Dynasty,  serving a refined powdered green tea called matcha . This was the time when Zen was also introduced to Japan as its distillation of Chan Buddhism. It was Sen Rikyu who perfected Chanoyu in the late 16th century as the special art form of Japan as it is known today.


The basic idea of Chanoyu is to invite guests and enjoy a get-together for tea.  The garden is beautifully trimmed and swept. The tea room is simple, yet artistically decorated.  Burning incense adds fragrance to the flowers which are beautifully arranged.  


Here you can enjoy the quiet atmosphere to share friendships. Forgetting the harshness of life outside, one can enjoy the refreshing aroma  and flavor of powdered green tea.

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