Hammond Museum
Elements of Tea, Episode 7: WAGASHI – The Art of Japanese Tea Sweets
The Hammond Tea Club, the Ryusuikai, will present digital programs on the fourth Tuesday of the month examining the individual elements of the 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.
Zoom Presentation: Tuesday, November 30, 2021, at 7:00 pm
Episode 7:
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 the Embassy of Japan in Washington D.C. She will be our special guest to host this element for the Hammond Museum’s Tea Club.