Shiboridashi: Difference between revisions
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'''Shiboridashi''' (Japanese: 絞り出し) is a traditional Japanese teapot without a handle, primarily used for brewing high-quality Japanese green teas such as Gyokuro and fine Senchas. The name "Shiboridashi" literally means "to squeeze out," referring to the method by which the tea is poured from the vessel. | '''Shiboridashi''' (Japanese: 絞り出し) is a traditional Japanese teapot without a handle, primarily used for brewing high-quality Japanese green teas such as Gyokuro and fine Senchas. The name "Shiboridashi" literally means "to squeeze out," referring to the method by which the tea is poured from the vessel. | ||
== Characteristics == | == Characteristics of Shiboridashi == | ||
Design: A flat, bowl-shaped teapot without a handle, equipped with a lid and a small pouring spout. | Design: A flat, bowl-shaped teapot without a handle, equipped with a lid and a small pouring spout. | ||
Materials: Made from unglazed or glazed clay, porcelain, or ceramic, often handcrafted. | Materials: Made from unglazed or glazed clay, porcelain, or ceramic, often handcrafted. | ||
Filter: Features an integrated filter or fine slits near the spout to retain tea leaves. | Filter: Features an integrated filter or fine slits near the spout to retain tea leaves. | ||
Capacity: Typically small in volume, usually between 60 ml and 200 ml, allowing for multiple short infusions. | Capacity: Typically small in volume, usually between 60 ml and 200 ml, allowing for multiple short infusions. | ||
Usage | |||
== Usage of Shiboridashi == | |||
The Shiboridashi is specifically designed for preparing delicate teas that are brewed at lower temperatures: | The Shiboridashi is specifically designed for preparing delicate teas that are brewed at lower temperatures: | ||
Gyokuro: A high-grade shaded green tea brewed at low temperatures (around 50–60 °C) to extract its sweet and umami-rich flavors. | * Gyokuro: A high-grade shaded green tea brewed at low temperatures (around 50–60 °C) to extract its sweet and umami-rich flavors. | ||
High-Quality Sencha: The finest Sencha varieties benefit from the precise control of steeping time and temperature that the Shiboridashi allows. | * High-Quality Sencha: The finest Sencha varieties benefit from the precise control of steeping time and temperature that the Shiboridashi allows. | ||
The wide, flat shape enables even distribution of tea leaves and optimal extraction of flavors. The absence of a handle allows the brewer to feel the temperature of the vessel, providing better control over the brewing process. | The wide, flat shape enables even distribution of tea leaves and optimal extraction of flavors. The absence of a handle allows the brewer to feel the temperature of the vessel, providing better control over the brewing process. | ||
== History == | == History of Shiboridashi == | ||
Originating in the Edo period (1603–1868), the Shiboridashi emerged as a specialized tea vessel developed to enhance the enjoyment of tea. While less known than the Kyusu (side-handled teapot), it has gained popularity among tea connoisseurs and in specific tea preparation methods. | Originating in the Edo period (1603–1868), the Shiboridashi emerged as a specialized tea vessel developed to enhance the enjoyment of tea. While less known than the Kyusu (side-handled teapot), it has gained popularity among tea connoisseurs and in specific tea preparation methods. | ||
== Differences from | == Differences from other Teapots == | ||
Kyusu: A side-handled teapot with a built-in strainer, ideal for everyday green teas. | Kyusu: A side-handled teapot with a built-in strainer, ideal for everyday green teas. | ||
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== See Also == | == See Also == | ||
* [[Kyusu]] | * [[Kyusu]] | ||
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* [[Chawan]] | * [[Chawan]] | ||
* [[Dobin]] | * [[Dobin]] | ||
* Japanese tea ceremony | * [[Japanese tea ceremony]] | ||
== References == | == References == | ||
Ishida, S. (2010). The World of Japanese Tea Ceramics. Tokyo: Japan Publications. | * Ishida, S. (2010). The World of Japanese Tea Ceramics. Tokyo: Japan Publications. | ||
Tanaka, R. (2015). Tradition and Aesthetics of Japanese Tea. Kyoto: Tea Culture Press. | * Tanaka, R. (2015). Tradition and Aesthetics of Japanese Tea. Kyoto: Tea Culture Press. | ||
Ueda, H. (2018). Tea Utensils and Their Use in Japanese Tea Culture. Osaka: Cultural Heritage Books. | * Ueda, H. (2018). Tea Utensils and Their Use in Japanese Tea Culture. Osaka: Cultural Heritage Books. | ||
[[de:Shiboridashi]] | [[de:Shiboridashi]] | ||
Revision as of 16:23, 3 November 2024
Shiboridashi (Japanese: 絞り出し) is a traditional Japanese teapot without a handle, primarily used for brewing high-quality Japanese green teas such as Gyokuro and fine Senchas. The name "Shiboridashi" literally means "to squeeze out," referring to the method by which the tea is poured from the vessel.
Characteristics of Shiboridashi
Design: A flat, bowl-shaped teapot without a handle, equipped with a lid and a small pouring spout. Materials: Made from unglazed or glazed clay, porcelain, or ceramic, often handcrafted. Filter: Features an integrated filter or fine slits near the spout to retain tea leaves. Capacity: Typically small in volume, usually between 60 ml and 200 ml, allowing for multiple short infusions.
Usage of Shiboridashi
The Shiboridashi is specifically designed for preparing delicate teas that are brewed at lower temperatures:
- Gyokuro: A high-grade shaded green tea brewed at low temperatures (around 50–60 °C) to extract its sweet and umami-rich flavors.
- High-Quality Sencha: The finest Sencha varieties benefit from the precise control of steeping time and temperature that the Shiboridashi allows.
The wide, flat shape enables even distribution of tea leaves and optimal extraction of flavors. The absence of a handle allows the brewer to feel the temperature of the vessel, providing better control over the brewing process.
History of Shiboridashi
Originating in the Edo period (1603–1868), the Shiboridashi emerged as a specialized tea vessel developed to enhance the enjoyment of tea. While less known than the Kyusu (side-handled teapot), it has gained popularity among tea connoisseurs and in specific tea preparation methods.
Differences from other Teapots
Kyusu: A side-handled teapot with a built-in strainer, ideal for everyday green teas. Hōhin: Similar to the Shiboridashi but often features a small knob or handle and is sometimes larger in size. Gaiwan: A Chinese tea vessel without a spout, consisting of a bowl, a lid, and a saucer. Care Instructions Cleaning: Rinse with warm water after use. Avoid using dish soap to prevent affecting the natural pores of the clay. Storage: Store in a dry place and allow it to dry completely to prevent mold. Patina: Over time, a natural patina may develop, which is appreciated by tea enthusiasts as it enriches the character of the vessel. Cultural Significance Using a Shiboridashi reflects the Japanese philosophy of wabi-sabi, which finds beauty in simplicity and impermanence. It allows the tea master or enthusiast to fully experience the subtle nuances and aromas of high-quality teas. The mindful handling and attentiveness during the brewing process promote a meditative tea experience.
See Also
References
- Ishida, S. (2010). The World of Japanese Tea Ceramics. Tokyo: Japan Publications.
- Tanaka, R. (2015). Tradition and Aesthetics of Japanese Tea. Kyoto: Tea Culture Press.
- Ueda, H. (2018). Tea Utensils and Their Use in Japanese Tea Culture. Osaka: Cultural Heritage Books.