Gyokko Tokoname Shiboridashi

A shiboridashi is a traditional Japanese vessel designed specifically for brewing delicate teas like high-grade gyokuro or sencha. Unlike a standard teapot, it is handleless and features a wide, shallow bowl that allows tea leaves to spread out fully, while the lid acts as the strainer, giving you direct control over the pour and temperature.

Because this vessel is designed for brewing at lower temperatures—typically between 120°F and 140°F for high-quality green teas—the clay remains comfortable to hold. You simply grip the sides of the bowl with your thumb and fingers, using the lid to secure the leaves as you pour.

Yes, Tokoname clay is porous and iron-rich, which is prized for its ability to soften the water and mellow out the astringency of green tea. Over time, the clay will absorb the oils of the tea you brew, creating a seasoned vessel that enhances the flavor profile of your favorite leaves.

Simply rinse the bowl and lid with warm water immediately after use and wipe them dry with a soft cloth. Avoid using soap or detergents, as the porous clay will absorb these scents and affect the taste of your future brews.

This size is specifically calibrated for 'gourmet' brewing, where you use a high ratio of tea leaves to a small amount of water to extract intense flavor. It is intended for a single, focused serving rather than a large mug of tea.