The Robert and Frances Fullerton Museum of Art (RAFFMA) at Cal State San Bernardino hosted a traditional Korean tea ceremony on March 7, which explored the customs and art of preparing and drinking tea.  Following a conversation about the uniqueness of Korean artwork, from the ancient to the present, attendees experienced a traditional Korean tea ceremony with tea master Youngmi Yi, director of the Myung Won Cultural Foundation Tea Ceremony. Two attendees were chosen to adorn traditional clothes and sit with Yi while she conducted the ceremony. One of the participants was Ashley Pugliese, a third-year biology student, who described her experience as a little nerve-wracking, yet relaxing. “It was fun. I actually felt that I learned a little more about the culture going into the tea ceremony,” she said. Attendees were able to sample tea that was prepared by Yi. Before drinking the tea, they were told to check the color, smell the aroma, and then drink the tea slowly to fully appreciate the taste. “I’m part Japanese and I thought it would be really interesting to engage in a different aspect of Asian culture,” said Melody Robinson, a CSUSB senior majoring in psychology. “I thought it was really beautiful and calming.” “It was an interesting experience from a culture that many people don’t get to see firsthand,” said Jacob Doane, third-year creative writing student. “I’m glad I came.” The event was held in conjunction with RAFFMA's current exhibition, “Ancient Future: Contemporary Korean Artists Evoking the Past,” featuring four artists: David B. Jang, Kwang-seop Oh, Yong Sin and Whi-boo Kim. The exhibition is on display through March 23. To learn more about RAFFMA and to see upcoming events, visit RAFFMA’s website at raffma.csusb.edu. Visit the Myung Won Cultural Foundation to learn more about the organization.

The Robert and Frances Fullerton Museum of Art (RAFFMA) at Cal State San Bernardino hosted a traditional Korean tea ceremony on March 7
Attendees were able to sample tea that was prepared by Yi. Before drinking the tea, they were told to check the color, smell the aroma, and then drink the tea slowly to fully appreciate the taste.