Shiboridashi teapots

Traditional Japanese teapots

The shiboridashi is the Japanese equivalent of the gaiwan, but with an even more restrained design: no saucer.

Originally, the shiboridashi was mainly used to brew gyokuro or high-quality sencha. The principle: a very small volume of water in relation to the quantity of leaves to obtain the most concentrated, supple and aromatic liqueur possible.

Generally, the shape is flat and flared, but some models can be relatively tall. What they have in common is that they always consist of a simple bowl on which the potter has formed a spout, and a lid that rests directly on the inner walls of the bowl, rather than on a molded inner rim as is the case with a hohin or classic teapot.

The lid allows you to capture and inhale the tea's most subtle fragrances, and to stir the infusion to ensure that the leaves are fully imbibed and the temperature controlled.

By design, the bowl and lid are not fitted together, as the lid must be free to have the necessary clearance to dose the flow when serving tea.

Some potters also form grooves inside the bowl under the spout, to retain the leaves when the infusion is poured.