ホモテナシ

• Setup: 長板, in front of the 水指 the 棗 in its 帛紗. To wrap, you put the 帛紗 with its outside on the floor, and make sure the わさ is in the lower right. Bottom, top, R over L; then L over R.
• Enter with the stacked 茶碗, put them on the L with two hands. Move 棗, then lift out the inner 茶碗, touching the outer one with L, re-holding, and put down inner 茶碗 with L.
• Then its: 建水・火箸・蓋置・総礼・建水.
• Move 茶碗 into middle with 3 hands, then 棗 in front of it. Open it, do 四方捌き, and clean it like a normal 棗. 茶杓 (put down as you would during 薄茶)・茶筅・茶碗 closer・茶巾 (that setup didn't have a lacquered lid on the 水指).
• Lid can be opened either with or without 帛紗, so now is the moment to either tuck it in, or use it to open the lid. If you use it, it lives behind the 建水 from now on. Then get the 柄杓, do かまえ (it's only in 真の行 where you omit it!), pour hot water. Put 柄杓 back.

In winter with 炉, you'd かまえ after you've poured the hot water. Here it's a bit unusual because you're using a 風炉 in winter.

• 茶筅通し, put 茶巾 again on the 水指 lid (after the 2^nd 茶碗 this changes!; and in 風炉 proper this is also different) and scoop tea from the 棗. When you do that, the 茶杓 points towards you and the position of the lid is like a 棗. Normally, you'd scoop 3 times and then dump the rest, but because we have a 2^nd 茶碗, we're just scooping. Because we're only scooping, there's also no need to wipe the rim of the 棗.
• Open the 釜, then get 柄杓 and make tea. Serve it, and explain how many guests it's for.
• After the first guest's first sip, inquire about the quality, then get the outer 茶碗.
• Pour hot water, wipe it and after wiping, put the 茶巾 on the 釜 lid.
• This time, when making tea, scoop 3 times, then dump the whole 棗. Now you have a reason to wipe the rim.