• It's 濃茶 using a special water; and it is traditional to use the 鶴瓶 for this 点前 decorated with straw and paper strips.
• The main difference is that the guests get to taste the water, either hot or cold (Vocabulary) before you prepare 濃茶.

• In Zurich, tap water is 70 % lake, 15 % ground water and 15 % from the source. 320 of its 1200 wells are fed directly from the sources; which are listed here.
• The water is best when drawn at 0400 in the morning; and because of this, the whole 点前 should be done in the morning.
• The Vocabulary says that hard water is preferred, and also lists lots of 何々の井 in Japan.

• You don't do 運ぶ with this one.
• You need to decorate the つるべ with rope and paper (called しめなわ).
  • Two lengths of rice straw rolled together by the host (R toward the body, L away)
  • Paper is women's かいし. “They are folded in half along the longer axis and cut across the fold into three equal pieces, resulting in six pieces altogether.”
  • All this is explained quite well in CQ38

• Burkus explains that because the lid could wilt and dust enter, it was usual to place something like a 香合 on top of it.
• It should be sufficiently wet, and wrapped with a special cord, and the specially cut paper decoration.
• つるべ usually made from ヒノキ (cypress).

• after the first bow, the guest says:

「お見受け（みうけ）　いたしますと、名水　を　御心配（しんぱい）　いただいた　よう　で　ございます　が、お水　を　頂戴（ちょうだい）　いたしたい　と　思います　」(I see you troubled yourself to get some famous water, so I would like to taste it).

• Proceed to unpack the 茶碗 and purify the 茶入; but, after the 茶碗 is moved closer after removing 茶筅:
• 茶巾 is put on the lid side closest to the 釜, 帛紗 is tucked away, then the lid with the 茶巾 on it is opened by pulling it away and placing it on the other side: First pull the lid forward with R from its far side enough that you can grab its front with two hands. Pull it out completely, then put onto right side (with the 茶巾 on top).
• Directly afterwards, cold water is scooped and served to the guest. (You need to re-hold the 柄杓 to put it on the 蓋置.) After the first sip of the second guest, the main guest inquires about the water's origin (so they all drink from the same bowl one sip each)
• Bowl comes back, everyone bows.
• Bowl is then rinsed once with hot water (open the lid with the bare hands), then hot water is added again for 茶筅通し and everything proceeds as always.
• Lid is closed as it is opened, with the last bit pushed in with the R thumb.

• In the book they take out the 水指, but Burkus said it was left in the room because of seepage.

• The 水指 can also be used without 名水, in which case there are no decorations, and it can be decorated with 柄杓 and 蓋置 (including 湯返し). (In fact, 立川宗嘉 does this even with the 名水, and I think it makes sense.)
• 香江茶室 uses the つるべ for 薄茶, too; putting the 茶巾 on the 釜蓋.