Gyokko Kokudei Tokoname Shiboridashi

A shiboridashi is a traditional Japanese vessel designed specifically for brewing high-quality, delicate green teas like gyokuro or sencha. Unlike standard teapots, it is handleless and features a wide, shallow shape that allows tea leaves to fully unfurl and cool quickly, which is essential for preventing bitterness in sensitive teas.

The shiboridashi relies on the precise fit of its lid against the rim to act as a strainer. You hold the vessel by its sides—which is why it is best suited for teas brewed at lower temperatures—and gently tilt it, using the lid to hold back the leaves while the liquor pours out.

This size is quite small, intended for concentrated, multi-steep brewing sessions rather than filling a large mug. It is perfect for one or two people enjoying a few focused, high-intensity infusions of premium loose-leaf tea.

Yes, Tokoname clay is porous and will absorb some of the tea's oils over time, which can subtly season the pot and enhance the flavor of future brews. Because of this, it is best to dedicate this pot to one specific type of tea, such as Japanese green tea, to avoid flavor cross-contamination.

Rinse the pot thoroughly with hot water after each use and allow it to air dry completely with the lid off. Avoid using soap or detergents, as the porous clay will absorb the chemicals and ruin the flavor of your tea.