Tezumi Kokudei Tokoname Shiboridashi

A shiboridashi is a traditional Japanese vessel designed specifically for brewing delicate teas like gyokuro or sencha. Unlike a standard teapot, it lacks a handle and a built-in mesh filter, relying instead on a shallow, bowl-like shape and a precise gap between the lid and the rim to strain the leaves as you pour.

Because shiboridashi are intended for brewing delicate teas at lower temperatures—typically between 140°F and 160°F—the clay remains comfortable to hold. If you are brewing at higher temperatures, you can simply hold the vessel by the edges of the rim, which stay cooler than the body.

This size is designed for high-ratio, short-steep brewing, which is ideal for savoring the concentrated flavor of premium loose-leaf teas. It is meant for single-serving sessions where you might re-steep the same leaves multiple times rather than brewing a large pot at once.

Rinse the vessel with warm water immediately after use and allow it to air dry completely. Avoid using soap or detergents, as the porous nature of the clay can absorb those scents and affect the flavor of future brews.

The reduction-fired finish primarily influences the aesthetic and the texture of the clay. While unglazed clay can slightly soften the water and round out the edges of a tea's flavor profile over time, the primary impact of this finish is visual, providing a sophisticated, dark matte look.