To organise my notes, I divide 茶道 into 12 different aspects:

• 点前, 茶事 and お稽古
• 抹茶 itself
• Japanology (including tea history, people, motifs, literature and poems, performing arts, seasonality and colours expressed, among others, in the 御名).
• お菓子
• 懐石
• architecture and 路地
• 道具, including 灰
• textiles
• 書
• お香
• 花
• philosophy

A little glossary, some brewing advice and heaps of tasting notes:

• bai
• huang
• 抹茶
• lu
• oolong
• hong
• sheng puer
• shou puer
• other hei
• aromatised teas
• brewing in different pots

I got a plan for how I want to become a good 茶人, including my calendar of what 点前 I practise when. I take note of the lessons I had, of teas that I got waiting in my cellar and of the travels that I took to Japan.