Clay shiboridashi - 5 cl

A traditional Japanese vessel

This clay shiboridashi is crafted by Mr Yukitaka Umehara, a master potter working in Tokoname, situated in Aichi Prefecture. Formed entirely by hand using the potter's wheel, it reflects the meticulous care evident in every movement and refinement. The intense black hue of the clay results from a double reduction firing process in the kiln of the Gyokko studio, an establishment whose heritage and mastery extend back 60 years. Offering a 5cl capacity and authentic form, it serves wonderfully for steeping the finest Japanese green teas, allowing the porous clay to amplify their aromatic complexity.

The shiboridashi represents a classical Japanese tea vessel engineered for brewing Japanese green teas, particularly Gyokuro, celebrated for its nuanced and full bodied aromas, along with Sencha and Kabusecha. Given that these teas require relatively moderate steeping temperatures (between 50°C and 70°C), the shiboridashi can be handled comfortably without any danger of burns.

Its compact proportions prove optimal for creating a liquor that captures all the sophisticated dimensions of premium Japanese green teas.

Tokoname clay constitutes a remarkably dense, microporous material that acquires character and depth as it ages with repeated use. Its singular characteristics enhance every layer of taste and fragrance in the Japanese tea prepared within it.

The dark coloration of the clay emerges from a firing process in which oxygen levels within the kiln are deliberately reduced, employing what potters term "reduction firing".

An object made for Senchado

The age old preparation of Japanese teas draws inspiration from a ritual called Senchado. Within the broader philosophy of tea (chado), Senchado holds equal standing with Cha No Yu. The two practices diverge in their central focus: Cha No Yu revolves around Matcha, whereas Senchado emphasizes loose leaf teas (gyokuro, kabuse, sencha).

The classical approach connected to Senchado can be executed in two methods:

- by means of a kyusu, the time honoured Japanese teapot

- or by employing a shiboridashi, a tool that parallels the hohin and echoes the Chinese covered cup referred to as a gaiwan.