A simple 点前 combining 卯の花 and 雪. 淡々斎 created it and 鵬雲斎 performed it on an air carrier in WWII for the 神風 pilots. It's documented in CQ37 和敬 .

It is probably the most rustic of all the 茶箱; but it has some details that make it a bit more elegant than 卯の花. Since it uses two 茶碗, though, it also has a dash of 御所籠 in it!

• Usually done with a paulownia box. (Since the lid is turned, it makes sense not to use a box with 蒔絵, which would end up facing the wrong way.)
• 淡々斎 donated 50 boxes to the Japanese Navy in 1943; they had each a stack of an 赤膚(あかはだ)焼き with a 富士山 design and a 黄瀬戸(きせと) 茶碗. The latter had the inscription 「慶溢万齢」(10 000 years overflowing joy)

Focal points, I think, are the first purifying of the lid; scooping of the tea and the return of the 振出.

• Uses the 和敬 板, which is normally a wooden board the size of the box.

• Entering finishes with a bow after the 振出 is out; for this the 茶杓 needs to get out first, but nothing else
• Bow with box at 茶道口, carry in box, then 建水.
• Move box to the side, get 和敬板 (slide fingers up the box, grasp it, and only then pick it up), then lid (rotate it in front of you). First 捌き (dramatic!), clean lid with 3 strokes (First one slow, then the other two fast). Get out 茶杓 (R, L, R)
• Get out 振出 (re-holding it in the middle), then bow
• First guest gets the 振出 and places it outside 畳

• First part finishes with the 建水 being moved, 茶筅 and 茶巾 remain in their respective 筒; second part finishes before the actual tea is made
• Get out 茶碗 stack with two hands, place it on the 板. Get out 棗, then 古帛紗 (first pull it out a little, then completely).
  • I used like to place the 棗 slightly to the R here, and then after purifying put it down in the middle.
  • In 2026, however, I think this is a bit show-y. Just put it where it'll live, and the guests will be happy to she the visual chord resolve one the 茶筅 is out.
• Move stack with two hands to 古帛紗 (conceptionally, with L and R support), then get inner 茶碗 with 2 hands, put it down with R
• Move box up (to half the line of the 風炉 board), then 建水.

• Purify 棗, then 茶杓.
• Like in all 茶箱, the 筒 are handled with L. You take out 茶筅, placing it directly in the 茶碗 (as in all 茶箱); and the 茶巾, placing it on the lid, ears to left (this differs from 卯の花!)
• Hot water, 茶巾 folding (to give time for the 茶筅 to relax), 茶筅通 (hold 茶碗 from above)

• When the 振出 is back, tea time finishes
• First 茶 (hold 茶碗 from above)
  • Bow when first guest thanks for the tea
• After first sip: Second 茶碗 L, R onto 板
• The second guest returns the first 茶碗 as they get their 茶碗, if possible

• On either the first (smaller) or second (larger) 茶碗, you receive the「お仕舞いください」. 受け礼, then:
  • If it's the second 茶碗, it goes directly on the 古帛紗. Then the first 茶碗 goes onto the 板, you say 「お仕舞いにいたします」and then you take in the 振出 (this is actually a bit cleaner, I think)
  • If it's the first 茶碗, it goes onto the 板, you announce that the end is naigh, and then take in the 振出. The second 茶碗 waits outside while you do 茶筅通し and all that.
• After having rinsed the first 茶碗, you do 茶筅通し, and directly, as with the 茶巾, put it in its 筒.
• Only the first 茶碗 is dried, since the 古帛紗 will go in later. Before that, though, the the 茶碗 still separated:
• Clean 茶杓, then pull 建水, then 茶箱.
• Load her up: Stack 茶碗, move stack into box etc. and leave.