Shiboridashi - Traditional Japanese Teapot

A Traditional Shiboridashi

This clay shiboridashi is the masterpiece of Yukitaka Umehara, a skilled artisan from Tokoname, a city in Aichi Prefecture.

Each piece is meticulously handcrafted on a potter's wheel, with precise attention to every detail. The deep black color of the clay is achieved through a unique double reduction firing process in the Gyokko kiln, a technique with over 60 years of history.

With a capacity of 1.7 oz (5 cl) and a traditional shape, this shiboridashi is ideal for steeping delicate Japanese green teas, where the porous clay enhances the tea's rich aromatic profile.

Learn More About the Shiboridashi

The shiboridashi is a traditional Japanese tea vessel designed for steeping green teas like Gyokuro, known for its rich, complex flavors, as well as Sencha and Kabusecha. Since these teas steep at relatively low temperatures (between 122°F and 158°F), the shiboridashi can be used without the risk of burning.

Its small size is perfect for extracting a brew that reveals all the nuances of premium Japanese green teas.

Tokoname clay is a dense, microporous material that develops a patina over time. Its unique properties bring out the subtleties of the texture and flavors in the infused Japanese tea.

The black color of the clay is achieved during firing by depriving the kiln of oxygen, a process known as "reduction firing."

An Ideal Tool for Senchado

The traditional preparation of Japanese teas is inspired by a ceremony known as Senchado, part of the Way of Tea (Chado), alongside Cha No Yu. The key difference between the two is the tea used: Cha No Yu centers around Matcha, while Senchado focuses on loose leaf teas (Gyokuro, Kabuse, Sencha).

The Senchado technique can be practiced in two ways:

• Using a Kyusu: the traditional Japanese teapot
• Using a Shiboridashi: a vessel similar to a Hohin and reminiscent of the Chinese lidded cup known as Gaiwan.