=====帛紗=====
捌き can be done in 3 ways: 真, 行 or 草.
  * normal way that you use in 薄茶 is 草.
  * for handling a normal 茶入, it's 四方捌き. 
        * To find the proper position, make a circle with the arms and the 帛紗, then move to the L so that the 帛紗's R side is over your L knee. Make sure the 帛紗 stays horizontally parallel to the floor (Miya 25)
        * Hiromi said how you can practise this a lifetime to manage to really put your heart into it. Also, breathe out when bending it; as if you're compressing the air in the room.
        * Christoph (24) had a good take: it's a slow motion version of pulling the 帛紗 apart to get the dust out.
        * KM also suggested to practise this with the "energy circle".
  * for handling 唐物茶入 as in [[restricted:bondate|盆点（ぼんだて）]] is 真. This is where you form 81 (or 88?) layers. At Ulrich's seminar in July 2017, he mentioned the number of layers, and that this represents how they contain the universe.
        * When you 真捌き, keep the 帛紗 standing until the very end, gripping the little packet with a R overhand grip to move to clean the 茶入.

   * 茶入: When pulling down the 帛紗, form a circle with your R hand.
   * 棗: Don't use the 帛紗 like a brush, keep it perpendicular to the ground.
   * 茶杓: Make sure there's enough air when cleaning!
   * Generally: Don't use your L thumb to fix 帛紗 on your palm!

=====茶筅=====
   * Also called 茶筅調べ（ちゃせん　しらべ）, inspection of the 茶筅
   * Ulrich said in June 2017 that the 茶筅 should be raised by x, where x is half the distance from the ground to the level of the tip of the [[hishaku|柄杓]]
   * From above if on lacquered surface, **not** for 平茶碗!
   * Modern teachers don't like the トック even for 子習, since it bears the danger of breaking the 茶碗, and it's a bit pretentious.
   * After the の字, make sure you lift both hands with the lower back, without one of them moving independently.


=====柄杓=====
   * There's 置き柄杓（おき）, 切り柄杓（きり）and 引柄杓（ひき）. Put, cut, pull.
   * When pouring cold water into the [[kama|釜（かま）]] or left-over hot water, make sure not to handle the 柄杓 like an oil seller. That is: 
     * don't shake off the last drop of water
     * don't lift the 柄杓 while pouring. This is called 油柄杓（あぶら　ひしゃく）, which means //oil ladle//, and already was a pet peeve of 利休!
   * When drawing cold water, because I have big hands, no need to draw back; and make sure thumb doesn't go over 柄杓.
   * In 炉, the index finger is about 1 cm away from the node. Because of this, pick it up where it makes sense, either on the 炉縁 or on the 畳 ribbon (Miya 25).
   * A good way to remember whether to do かまえ or not: If you move something afterwards while holding the 柄杓, you かまえ. So in [[nagaita|長板濃茶]], you do it!


=====Room=====
   * open the ふすま: first movement when opening and last movement when closing needn't be the flat-stretched hand, can also be the thumb, akin to when you close the 鶴瓶 lid.
   * Sitting down:
         * Keep your feet tucked together and heels pressed against each other. Don't slide back with the L foot! (I used to do that to save my knee, but it's no longer necessary.)
         * When moving your upper body back after putting your feet down flat on the ground, push through your lower back.

=====Walking====
   * When turning, slide your big toe of the moving foot against the inside of the standing foot. Like this the 着物 doesn't open, and it looks very tidy.