ホモテナシ

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.

• Don't use the 帛紗 like a brush, keep it perpendicular to the ground.