ホモテナシ

• The 釜 specifically used for tea is a 侘び invention from around 1550.
• Yōjiro was most famous, he was from Kyōto

• Never pour hot water directly into it, make sure there's some cold water
• Burkus explains that it should be filled only to the bottom of the kan-tsuki, so that there will be as little rust as possible in the area above the kan-tsuki, which will bear the most weight.
• Never touch with bare hands, since the oil will change the colour of the 釜.
• When emptying, take one hishaku into the chakin darai, then empty, scour bottom, rinse bottom with water from the chakin darai, and place on the embers.

• Outer mould in two parts from clay mixed with rice straw; surface texture very important. Fired together, then inner mould made, which is shaved and fired. Iron is poured into the moulds, the inner one is crushed for removal. Kettle is fired to obtain a better finish.

It's not only the 松風, but in Okakura, he also says:

• Echo eines Wasserfalles, von Wolken gedäpmft
• Widerhall des fernen Meeres, das gegen Felsen brandet
• Regenguß, der in einen Bambuswald niedergeht
• Zirpen einer Zikade, die ihr Leid dem scheidenden Sommer klagt

• Unryuu 雲龍: Dragon Cloud
• 利休's favorite

• Thunder Voice
• favorite of Omotesenke 7th Nishinsai
• Used in February for its large lid.
• http://verdure.tyanoyu.net/kama_raisei.html

• Used in February for its large lid.

• Used in February for its large lid.
• http://verdure.tyanoyu.net/kama_mentori.html

• Used to compare different famous waters, or to heat sake while making tea.