Tea labelling

I want to start with a rather specific question. I saw there are different terms taken from Japanese for labelling. Please excuse my bad translations to English.

I. CLASSIFICATION OF TEA WARE
ie. Raku, Hagi, Karatsu and so forth;

II. DESCRIBING OUTER APPEARANCE OF TEA WARE
ie. 茶だまり cha damari (tea lake), 口造り kuchi tsukuri (mouth of cup), 目跡 moku ato (marks of stacking) and so forth;

III. DESCRIBING PHENOMENA
ie. 雨漏 amamori („rain-through“ or tea stains caused by semipermeablility), 緋色 hi-iro (fire stains), 巣穴 suana (pin holes in shino ware), ??? kin-zukumoi (gold repair) and so forth.

Well, this is how I would differenciate between types of labelling. I am open for other suggestions, but this might be a whole different discussion 😉
This is leading to my question. I am very disconcert by those terms in a whole. For group number one, „classification of tea ware“, one can easily fight for hours what Raku exactly is, and what can or cannot be called Raku.
For group number two, For me, this is the least troubling group, since archaeology did a good job on this and most of it is purely translation work IMHO. One has only to be careful not to mix these terms with group number three (like, is moku ato a general term that appears or can it be considered as a phemomena?)
Coming to the group causing me sleepless nights bathing in sweat: Number three.
*Where exactly are these terms coming from?
*Who labelled these?
*How open or differenciated is the label?
I read them every so often in catalogues, sometimes with, sometimes without Kanji, but I cannot stop wondering what they exactly describe. For example, what is the difference between 巣穴 suana and ゆず肌 yuzuhada (citron skin) exactly? What makes a tiny hole a 巣穴 suana? Shall or shant it be of black-ish colour? Can it only be applied to Shino ceramics or can it also be used describing other ceramics with those phenomenon? What about 雨漏 amamori? What’s the dfference between this and 茶渋 cha shibu, tea stains?

Lots of question marks above my head.