ホモテナシ

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Here, I use the word 薄茶器 to mean non-茶入茶器 (even though some can also be used for 濃茶).
impressive document listing different types and their 好み-ers. No clue where I got it from 🤷
It states that the first attempt at classifying 薄茶器 is by 武野紹鴎
I think Burkus somewhere explains that the 棗 is modeled after the 茶入's 挽家:

Rest

Here, we have a whole bunch of items, some with more established traditions:

四滴茶入 (misleadingly named, since the lid still goes to 6 o'clock). For those, HS showed me a little dance to remember their four shapes.
- Among those is the handled つるつき. Here the 茶杓 goes throug the handle. For purifying, first clean the front, then turn CW 90° to clean the back (both straight).
- For the 割蓋　手桶 that I have, KR25 and I conjecture: Clean like above, either turning back before setting down, or turning as you set it down. For scooping, however, turn CCW by 90°, flip the lid of the front (now to the R) and put it on the other side of the handle. For presenting it during 拝見 and during 拝見 itself, also rest the front lid on the back side.
中次
吹雪, named so because top and bottom look the same (like when you're in a snow storm).
金輪寺
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