Can be done in 3 ways: 真（しん）, 行（ぎょう）, 草（そう）. I think it works as follows:

• normal way that I use for 盆略（ぼんりゃく）is 草
• for handling a normal 茶入, its 四方さばき (which I don't know if it's 行 or 草). Hiromi said how you can practise this a lifetime, so you manage to really put your heart into it. Also, breathe out when bending it; as if you're compressing the air in the room.
  • The first pressing of 四方捌き is short!
• for handling 唐物茶入（からもの）as in 盆点（ぼんだて） is 真. This is where you form 81 (or 88?) layers. At Ullrich's seminar in July 2017, he mentioned the number of layers, and that this represents how they contain the universe.

• Also called 茶筅調べ（ちゃせん　しらべ）, inspection of the 茶筅
• Ullrich 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 柄杓（ひしゃく）
• 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.

• 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!

• 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 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.
• When drawing cold water, because I have big hands, no need to draw back; and make sure thumb doesn't go over 柄杓.

• 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.