A Shiboridashi is a Japanese accessory mainly intended for infusing Japanese green teas, especially "Gyokuro", which is a particularly complex and rich green tea.
As this type of tea is steeped at a low temperature (between 50°C and 70°C), the Shiboridashi can be used without the risk of getting burned.
The small size of the Shiboridashi is ideal for obtaining a liqueur which reveals all the subtleties of large Japanese green teas. Its white porcelain perfectly reproduces all the aromatic notes, while highlighting the color of the liquor. Porcelain is a type of ceramic particularly recognized for distributing heat evenly, which allows optimal tasting, especially for green teas. A Shiboridashi is characterized by its fine grooves (in the spout area) which allow the tea leaves to be filtered.
The traditional preparation of Japanese teas is inspired by a ceremony called Senchado. The Senchado is a ritual that is part of the path of tea (chado), alongside Cha No Yu. The difference between the two ceremonies is tea: Cha No Yu is a ceremony around Matcha, while Senchado is centered around leaf teas (Gyokuro, Kabuse, Sencha).
The traditional technique inspired by Senchado can be practiced in two different ways:
- either by using a Kyusu: the traditional Japanese teapot
- or by using a Shiboridashi: utensil similar to Hohin and reminiscent of the Chinese lidded cup called Gaiwan.