Tezumi Tokoname Shiboridashi

A shiboridashi is a traditional Japanese teapot designed without a handle or a mesh filter. It relies on a precise gap between the lid and the bowl to strain tea leaves, offering a more intimate, tactile brewing experience that is ideal for high-quality Japanese green teas like gyokuro.

Because shiboridashi are designed for teas brewed at lower temperatures—typically between 120°F and 160°F—the clay remains comfortable to hold. If you are brewing at higher temperatures, simply grip the vessel by the upper rim where the clay is cooler.

Tokoname red clay is porous and rich in iron, which interacts with the tannins in tea. This process helps to soften the flavor profile, effectively reducing astringency and highlighting the natural sweetness of the leaves.

This capacity is quite small, making it best suited for single-serving, concentrated infusions. It is specifically designed for the 'gongfu' style of brewing, where you use a high leaf-to-water ratio to extract intense flavor over multiple short steeps.

Simply rinse the teapot 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 scent and potentially alter the flavor of your future brews.