ホモテナシ

Procedure for midsummer, using a 平茶碗（ひら　ちゃわん）or 馬だいら（ばだいら）, filled with water, and, similarly to 筒茶椀（つつじゃわん）, involves folding the 茶巾 in front of the guests.

• left hand
• concentration to the end
• folding the 茶巾
• の after 茶筅通し
• rhythm

• It makes most sense to do it together with a 棚, otherwise you have to carry in the 棗 together with the 建水, since the 茶碗 is handled with two hands in this 点前. I like the idea of using a 旅箪笥（たびだんす）, since it gives evocations of being outside
• Use a 建水 that can make a sound, maybe I could even try a Klangschale (since this is somewhat the whole point of this 点前).
• To use a 蟹（かに）蓋置 could be cute, especially if I'm using my 平茶碗 that looks like the Wadden Sea.
• Try emptying the 茶碗; with some the water sticks to the side when you pour out the water slowly!

• Focal Points: slow down a lot when placing the 柄杓 on the 釜 the first time, because afterwards follows the water games, and they are the heart of this 点前:
  • the emptying of the 茶碗;
  • the scooping of the tea,
  • the last 水
• I would try to make little sound for other actions such as 茶筅通し, to give emphasis to the water.

• Main Differences:
  • Focus on 水
  • 茶碗 is handled with both hands as long as there's the first water in it. (C sais it should be handled the same way during the entire 点前, but the internet and books disagree.) However, it should be handled much more naturally than during 貴人.

• Prelude (keep tension when leaving the room)
  • Sit in door and pick up 茶碗 with both hands
    • If 棚, place with both hands to the left; get 棗 with R, and get 茶碗 with a slight reholding (without stopping the motion). I presume this putting down the 茶碗 needs to be with lots of gravitas, so that the leaving of the room is hardly noticed.
    • Otherwise bring 棗 when carrying 建水
  • Unpack 建水, freshen up, breathe.

• Unpacking (slowing down for drama)
  • Get 茶碗 with both hands, move 棗; clean it, get 茶杓 and clean it, unpack 茶筅 (bowl stays where it is for now!)
  • Get 柄杓, open lid and slowly move down (because now comes the main part of the 点前!)

• 茶巾 (first climax in two parts)
  • Get bowl, get 茶巾, press lightly over 茶碗; fold and wring out over 建水.
  • Fold 茶巾 (when will I finally be able to do it?), and place on 釜葢 (going under the 柄杓).
  • Empty 茶碗 with both hands, and put down with one hand / two hands (?) (Maybe even pause after it?)
  • Now that the 茶碗 has been empty, it is handled like a normal 茶碗!

• ゆ (make feel cool and fast)
  • Hot water, then 茶筅通し (hold from the side!), dump water with one hand (contrasting how you dumped the cold water before!)
  • Dry, place down with one hand

• 茶 (new movement: slower)
  • scoop tea (slow, no sound)
  • open 水指葢 (all the way in your center lest you drop it on the 茶碗) (fast)
  • make tea (holding from above) (slow)
  • serve tea (again, with one hand) (a bit faster, so it feels cooler?)

• Tidying up (if necessary, but I think the 帛紗 should be avoided to not draw attention to the hot water)

• Next Round? (fast)

• Closing (slow on the 水)
  • get cold water (slow on the placing of the 柄杓 until I can do it really well)
  • 茶筅通し (faster), 茶巾, 茶筅.
  • 茶杓 (slower)
  • 中仕舞い (move 茶碗 with R), then ポンポン (quiet) (pause), enjoy the last folding
  • 水 (very slow) (and 湯返し)
  • Close 水指葢, 拝見; decorate 棚 with 柄杓 and 蓋置 (fast)

• 拝見
  • Get 棗 to 45° and clean (go slow only on the placing of the 棗)
  • 茶杓
  • Move to -15° to get 建水, come in again to get 茶碗 (with one hand, like a normal one).
  • 水次
  • Return to talk about the 道具

• Practising this at home in VII 20
• When I practised this on 16 VIII 18 with Christine and on 11 VII 19, we used sweets served on a tray looking like a fan, and used a large 水指. The big 水指 made it all a bit tight to handle. I like it visually though!