Gyokko Kokudei Shiboridashi

A shiboridashi is a traditional Japanese vessel designed specifically for brewing high-grade green teas like Gyokuro. Unlike a standard teapot, it is handleless and features a wide, shallow shape that allows tea leaves to unfurl fully and cool quickly, which is essential for preserving the delicate flavors of premium leaves.

The shiboridashi is designed to be held by the rim, which stays cooler than the body of the vessel. Because it is intended for brewing delicate green teas at lower temperatures—typically between 120°F and 140°F—the clay remains comfortable to handle during the pour.

Because the clay is unglazed and porous, you should never use soap or detergents, as the material will absorb those flavors. Simply rinse the vessel with hot water after each use and allow it to air dry completely before storing.

This vessel is designed for a single, concentrated serving of high-grade tea, rather than a large mug. It is perfect for the traditional practice of brewing a small amount of intense, flavorful tea that you can steep multiple times.

While you can technically use it for any tea, the unglazed clay is porous and will 'season' over time, absorbing the oils and aromas of whatever you brew. It is best to dedicate this vessel to one specific type of tea, preferably green tea, to avoid muddling the flavor profiles.