Red Tokoname Shiboridashi

It's traditionally been said that shiboridashi  are used to "bring out the charm of the finest Japanese teas." Beautiful in its simplicity, the shiboridashi excels at brewing high-quality Japanese green teas — think gyokuro or premium kabusecha. Because these teas are brewed in smaller volumes and at lower temperatures — and because the leaves unfurl as they brew — a strainer and handle are not needed, making the shiboridashi a hallmark of focused, purposeful teaware design.  In fact, 絞り出し急須 (shiboridashi kyusu) loosely translates to "squeeze-pour teapot" — which makes sense, because this teapot places no barriers between you and the liquor of your tea. You can see the excellence of the artist in how the lid fits absolutely perfectly, keeping your leaves in place as you pour your tea. The traditional style of shiboridashi means that it is a small teapot, at about 100ml in capacity, so be aware of that when ordering. But if you're looking to elevate your tea time, experience more of tra