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点前
It's
濃茶 using a special water, using a 鶴瓶水指（つるべ）
名水
In Zurich, tap water is 70 % lake, 15 % ground water and 15 % from the source. 320 of its 1200 wells are fed directly from the sources; which are listed
here.
You don't do 運ぶ with this one, and
Burkus explains that because the lid could wilt and dust enter, it was usual to place something like a
香合 on top of it.
Main differences:
「お見受け（みうけ） いたしますと、名水 を 御心配（しんぱい） いただいた よう で ございます が、お水 を 頂戴（ちょうだい） いたしたい と 思います 」
茶巾 is put on the lid side closest to the
釜,
帛紗 is tucked away, then the lid with the
茶巾 on it is opened by pulling it away and placing it on the other side. Directly afterwards, cold water is scooped and served to the guest. The bowl is returned, and the host. After the first sip of the second guest, the main guest inquires about the water's origin.
Bowl is then rinsed once with hot water, then hot water is added again for 茶筅通し and everything is usually.
Lid is closed as it is opened, with the last bit pushed in with the R thumb.
In the book they take out the
水指, but Burkus said it was left in the room because of seepage.
The
水指 can also be used without 名水, in which case there are no decorations, and it can be decorated with
柄杓 and
蓋置 (including 湯返し).