Tanikawa Jin Yakishime Mogake Shiboridashi

A shiboridashi is a traditional Japanese vessel designed specifically for brewing high-quality green teas like gyokuro or sencha. Unlike a standard teapot, it lacks a handle and a mesh strainer, relying instead on a wide, shallow shape and a precision-fitted lid to filter leaves as you pour.

The wide surface area allows delicate green tea leaves to unfurl completely without being crowded. This ensures even flavor extraction and prevents the leaves from stewing, which is critical for achieving the nuanced, sweet notes characteristic of premium Japanese teas.

Because it is unglazed, you should rinse it only with hot water after each use and allow it to air dry completely. Avoid using soap or detergents, as the porous clay can absorb these chemicals and alter the flavor of your future brews.

Yes, the unglazed clay is porous and will subtly absorb the oils and minerals from the teas you brew. With regular use, this creates a 'seasoning' effect that can enhance the flavor profile of your tea, making the vessel better the more you use it.

The shiboridashi is designed to be held by the sides, which remain cooler than the top and bottom. When brewing delicate green teas, you typically use water at a lower temperature—between 140°F and 160°F—so the vessel is comfortable to handle during the pour.