During the Spring, tea master delivery the chatsubo (tea leaves container) to his favorite tea house because it is filled with tencha leaves, (tea leaves from which, thought tea grinding, is obtained matcha) of the newly occurred collected.
The store put the loose leaves of tencha, which will be used for usucha, on the bottom of the container, than he adds above the small sealed bags containing more prized tencha that will be used for koicha.
Once placed the tea, the shop will seal the cap of chatsubo and will send it back to tea master who held him by until the day of robiraki when it will open the seal and will ensure the first grinding of the leaves of tencha.
In Omotesenke School the opening of the seal and the grinding takes place in private, while in Urasenke School there are specific rituals performed in front of the guests for the opening of the seal and the extraction of the leaves.
When chatsubo has two or more nodes similar to those in the photo below you can't ask to review it.
The first guest will take chatsubo and take his place, doing "osaki ni" to the second guest and examine one by one the two objects that later will pass between all the participants and will be back in place by the first and last guests.
In these classic technique passages is important to remember that whenever chatsubo is transported must be placed vertically and plugged with kuchikiri, while every time you watch at it or you pass it must be place horizontally and without kuchikiri.
Needless to specify that is of great technical importance also how to rise kuchikiri and pass it from hand to hand.
As usual in all types of Haiken, you rotate the object of two quarter turns to examine it and offer it to the best side by bringing him however the utmost respect.