Ales Dancak 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 strainer basket, relying instead on the lid's fit to filter the leaves as you pour. This design encourages you to handle the vessel directly, helping you gauge the temperature of the tea by touch.

This vessel is designed for intimate, focused brewing sessions, typically serving one to two people. Because it is optimized for high-grade Japanese greens that require small amounts of water and multiple short infusions, 120 ml is the ideal volume for extracting the most nuanced flavors.

When brewing delicate Japanese green teas, you typically use water well below boiling, usually between 50°C and 70°C. At these temperatures, the ceramic is warm to the touch but comfortable to hold, allowing you to pour with precision and control.

Simply rinse the vessel with warm water immediately after use and allow it to air dry completely. Avoid using harsh soaps or abrasive sponges, as ceramic can absorb scents and oils over time, which might interfere with the flavor profile of future brews.

While you can technically brew any tea in it, the design is specifically optimized for the low-temperature, short-steep requirements of Japanese green teas. The open, shallow shape allows delicate leaves to unfurl fully, but it may not be the most efficient choice for teas that require boiling water or long steeping times.