Shiboridashi: Difference between revisions
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[[File:Sencha-in-shiboridashi.webp|thumb|right|Shiboridashi]] | [[File:Sencha-in-shiboridashi.webp|thumb|right|Shiboridashi]] | ||
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 == | ||
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. | ||
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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 == | ||
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 tther 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. | ||
Hōhin: Similar to the Shiboridashi but often features a small knob or handle and is sometimes larger in size. | Hōhin: Similar to the Shiboridashi but often features a small knob or handle and is sometimes larger in size. | ||
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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. | 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 | == See Also == | ||
== See also == | == See also == | ||
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* [[Chawan]] | * [[Chawan]] | ||
* [[Dobin]] | * [[Dobin]] | ||
* Japanese tea ceremony | |||
== 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. | |||
[[de:Shiboridashi]] | [[de:Shiboridashi]] | ||