Tsuzuki Yutaka Shiboridashi Kyusu

Because this shiboridashi is designed without a built-in mesh, it is best used with high-quality, whole-leaf teas like Gyokuro or Sencha. When pouring, you simply hold the lid slightly askew to act as a filter, allowing the tea to flow while catching the leaves.

Yakijime is a traditional firing method that leaves the ceramic unglazed. This porous surface interacts with the tea over time, potentially softening the water and enhancing the flavor profile of your brew with each use.

It is designed for daily use, though it requires gentle handling. Because it is unglazed ceramic, you should hand wash it with warm water only—avoid soap, as the porous material can absorb scents and chemicals.

The handleless design is intentional, forcing you to engage directly with the temperature of the vessel. It encourages a slower, more mindful brewing process where you feel the warmth of the tea through the ceramic walls.

While it is optimized for delicate Japanese green teas, you can use it for any tea that requires a short steep time. However, because the ceramic is unglazed and porous, it will absorb the oils of the tea, so it is best to dedicate this pot to one specific type of tea to avoid flavor cross-contamination.