This is the most complicated 茶箱 of Gengensai's four. According to chanoyu.world, it has close links to 香道: Autumn is both the best time of the year to see the moon (air is clear and stars are bright), and to smell incense (air is wet and cool, and there are no flowers). In fact, it's the only 点前 for tea that involves incense.

chanoyu.world says that all the 道具 should be very humble and 詫び, reflecting the 詫び autumn; so the 茶箱 should not be lacquered, the 鉄瓶should be old and rusty; 茶巾筒（ちゃきんつつ）bamboo. 織部（おりべ）or simple gourd 振り出し（ふりだし）. 楽茶碗 or something simple, 茶杓 may be from a material different than bamboo.

In Chanoyu Vocabulary, unrelated to this 点前, they describe the 利休がた　茶箱, which is made from unfinished paulownia wood. Maybe this is suitable?

MS mentioned in IX 24 that the unfolding of the きずえ is like the Zen monks unfolding their meditation cushion; after which they bow three times. This is represented in the 点前 with the pressing of the three joints.

My thinking has changed a bit, so now in 23 my aim is to do this after 大津袋 without charcoal on the terrace in view of the moon.

• MS 24 things it's always 象牙 for 茶杓, but Miya 24 uses bamboo. I'd love to use silver!
• Miya has a lacquered きずえ, and it looks freaking badass!

Personally, I wonder if lacquer wouldn't be great because it would reflect the moon, and you got the huge long surface for poems and paintings. If it's autumn related, my idea of using a Kūsama-inspired 仕覆 might be fitting. For 小羽, I would like to use a black raven one, and I think the うぐいす should be magnetic.

As a 振り出し, one made out of a small pumpkin would be very cute.

• 棗（なつめ）in 仕覆（しふく）; place this in 茶椀（ちゃわん）and wrap everything in 長緒仕覆（ながお　しふく）; place this in 茶箱, facing the front.
• 茶筅筒（ちゃせん　づつ）top right, 茶巾筒（ちゃきん　づつ）middle, 振り出し（ふりだし） top left.
• In かけご: 古帛紗（こぶくさ）with folded side facing right side first, 茶杓, 香合 and 小羽（こばね）, then folded 帛紗（ふくさ）.
• 小火箸（こひばし）on the right side of the board of the 瓶掛け（びんかけ）, extending slightly

This is the most complicated of the 茶箱点前. It is closest to 花, with the addition of a 香合 and the 小火箸（こひばし）, as well as the きずえ, 小羽（こばね）and うぐいす.

• Bow: In 茶道口, with 茶箱 on top of きずえ next to you.

• Bring in 茶箱 and 建水: 茶箱 in the middle of the 畳（たたみ）in front of the 瓶かけ（びんかけ）, 建水 next to you. There is no break to gather after sitting down with the 建水, this happens after everything has been unpacked.

• Open and clean きずえ, remove かけご:
  • With left and right hand beginning in the bottom left corner of the きずえ, open and pull A slightly so that B comes to lie in your center.
  • Press with R on three of the six hinges, starting at the top right one, middle bottom, top left (L on lap).
  • R then L go to the 茶箱's lid, placing it above D. (Below this is now called E.)
  • R takes 帛紗, then L and fold.
  • Hold and lift panel A slightly (CJ didn't do this!), brush きずえ with 小羽 (4 strokes); then put 小羽 on E. MS 24 did only brush A, B, C; but Miya 24 also extends the strokes into E.
  • Take 帛紗 with R, place on A.
  • Take かけご and put below 茶箱 (but above 建水).

• 香: Take 香合 with R, put on L, put lid on B. 小火箸 between L's ring and index finger, rehold. Place 香 on 炭. re-hold 小火箸 and put back. Put 香合 on E. (I think the 小火箸 are a bit fidgety and I'd rather just use my fingers to place the 香.)

• 振り出し（ふりだし）and 総礼（そうれい）: Take with R. Guest fetches it after bow.

• Unpack with R: 茶椀, 棗, 茶杓
  • 茶椀-package with R across and L support. Almost everything is taken out with R, and put in with L.
    • Untie, stretch cord, take with little and ring finger, turn package, open, put cord across it, then pick up, turning. (Just like 長尾)
    • Hold cord between ring and middle finger, open
    • Hold 仕覆 with L at its right side, then tie かたとんぼ knot, putting the wings into the 仕覆 with R.
    • Fold to the left, put with L into box.

• Unpack 棗（なつめ）and put on D

• 茶杓: Push out once, then grasp with R behind 中節（なかぶし）, pull out in two steps, put on D. Putting it down elegantly is quite hard, since the きずえ is so thin!
  • Folding the 茶杓の仕覆: With L index put down top end, then with R thumb bottom end and knot.

• Unpack with L:
  • 茶筅筒（ちゃせんづつ）with L, then put down with R
  • 茶巾筒 with L and put down directly (with L)

• Finish unpacking: Put かけご back, move 茶箱 up so that its middle is in line with the 瓶掛け's board. 建水 up to the knees.

• Finished unpacking: Tidy clothes, and gather.

• Clean 棗（なつめ）, 茶杓 and close lid of 鉄瓶（てつびん）

• 茶筅通し（ちゃせんとおし）:
  • 茶筅筒 picked up with R, put 茶筅 into 茶椀 with R, put 茶筅筒 back with R.
  • 茶巾筒 with L, remove うぐいす and lay on board, take 茶巾 and put on board (its ears facing left).
  • Pour water over 茶筅
  • Fold 茶巾, insert うぐいす
  • Actual 茶筅通し, then put 茶筅 on うぐいす. Holding the 茶椀 from above, is this only done when the きずえ is lacquered?
  • Empty, clean, put 茶椀 back.

• Make tea: After whisking, take 古帛紗 with R, put on L, take again with R (thumb faces towards you, so the side opposite of the fold is held between thumb and index of R), and put with thumb facing down (folded side is now closer to you) where the 茶椀 will come to stand (diagonal sword strike). Then open the 古帛紗.

• Return of the bowl: Take bowl back (RLR), then fold 古帛紗 (folded side then closer to you), then take with R so that fold is between thumb and index and place next to your knee.

• More tea: Pour water, wipe, make tea again. Take 古帛紗 from right with R, put on L etc.

• After 拝見, you get the かけご from 90° (facing the guest), shift to 45°. Take the box from there, shift further to 0°.
• You take the 振出 from 0°, without changing hands!

• Eating 金米糖（コンペイトウ）: I think you take out the 懐紙（かいし）, fold the top left edge. Place the 振り出し's lid on the second paper behind the fold, then pour the sweets into the fold.
• Taking the 茶椀 on the 古帛紗: Don't confuse this with 和巾, take directly from the side. Also, CJ suggested leaving the thumbs below the 古帛紗, as not to look to thumby.