Origin: Tokoname, Aichi Prefecture, Japan

Capacity: 80 ml

Unglazed

Original Japanese handmade flat kettle without a handle from the famous Gyokko studio in Tokoname. Ideal for making premium Japanese green tea. Made of natural red Shudei clay with a special combination of reduction and oxidation baking for random coloring (Yohen).

The lid fits perfectly considering the suriawase manufacturing technique which means that the body of the kettle and the lid are rubbed against each other to make a lid that fits perfectly.

From the oldest of the legendary six ancient ovens (roku koyo), Tokoname has been producing high-quality earthenware since the 12th century. Iron-rich clay deposits are responsible for the characteristic red color, which, together with oxidative roasting, affects the taste of tea. A distinctive feature of the production of Shiboridashi from Tokoname is the lids, made by hand to fit perfectly to the body.

Gyokkō Studio, run by master Gyokkō Yoshitaka Umehara, is one of the most famous in Tokoname. Since its establishment, the family business has been dedicated to the vision of producing the highest quality and artistic ceramics at affordable prices. According to Master Gyokkō, their goal is to work together as a team to produce handmade kyusu for everyone. They firmly believe that the full potential of Japanese teas can best be developed in this type of teapot.

Suitable for all Japanese teas. Teapots produced by reducing roasting help green tea to have a larger and more balanced body, thus highlighting aromatic substances and generally better taste. Since it is unglazed, it is recommended to use it for a similar type of tea. Made from natural clay, it develops a patina when interacting with each tea, enhancing and intensifying its flavor over time. For this reason, avoid using tap water or bottled water with a high limescale content. Soft water (similar to natural mountain spring water) will not damage the patina.

Shiboridashi should first be heated with water before use so that the clay reacts better with the tea leaves. Only then is tea added. Connoisseurs usually prepare tea much stronger than beginners who are less used to the intense taste of Japanese teas. For best results, fill the water only to the top third.

Cleaning:

For proper care of high-quality Japanese ceramics, always use soft water during preparation and cleaning. After the last infusion, drain the shiboridashi and rinse it vigorously with water only. Do not scrape or clean the interior. Wipe the outside briefly with a clean cloth and leave it open to dry completely before storing.

• Do not wash in a dishwasher
• Do not place in the oven or microwave
• Do not place on the stove or near an open flame