Shiboridashi Tokoname
Gyokkō Yōhen

Gyokkō Studio 玉光

The Gyokkō Studio, run by Master Gyokkō Yoshitaka Umehara, is one of the most renowned manufactories in Tokoname. Since its founding, the family business has been dedicated to the vision of producing the highest quality and most artistic tea ceramics at affordable prices. In Master Gyokkō's words, "My goal is to work together as a team to produce handmade kyusu for everyone. I firmly believe that the full potential of Japanese teas can best unfold in this type of teapot."

RECOMMENDED FOR THE FOLLOWING JAPANESE TEAS:

Suitable for all Japanese varieties of all harvests.

Earthenware made from reduction firing helps the green tea to have a larger and more balanced body and thus brings out the aromatic substances and the general taste better overall. At the same time, however, peaks and individual characteristics are smoothed out somewhat. These Shiboridashis can be described as all-rounders for all types of green tea.

For long-term use, it is advisable to stick to similar tea types, such as those recommended above. Kyusus made of natural clay develop a patina in interaction with each tea, improving and intensifying their flavour over time. For this reason, too, avoid the use of tap or bottled water with a high lime content. Soft water (similar to natural mountain spring water), will not harm the patina.

A shiboridashi should first be warmed with water before usage so that the clay reacts better with the tea leaves. Only then, you can add the tea needles with a wooden spoon. Connoisseurs usually make the tea much stronger than beginners, who are less used to the intense taste and bitter substances.

Now pour the water carefully and slowly over the leaves, ideally from a yuzamashi (vessel for cooling the water after boiling) of the same or similar clay and firing procedure. For best results, fill the water only to the top third of the shiboridashi strainer. During the brewing time, please close the lid.

To pour, hold the shiboridashi with one hand so that the thumb rests on the knob. Make sure that the small opening on the lid is level with the spout. Then pour the tea slowly into the cup in several puffs and drink it fresh. If several cups are being filled, they should be poured in small steps one after the other to achieve an even result for all cups. At the end of pouring, gently but firmly jerk the shiboridashi down repeatedly with both hands to extract the last, particularly rich drops from the tea.

To properly care for high-quality Japanese ceramics, always use soft water throughout preparation and cleaning.

After the last infusion, empty the shiboridashi and rinse it vigorously with water only. Do not scrape or clean the interior. Finally, rinse the exterior and interior of the pot with low-lime, soft water to avoid limescale deposits. Briefly wipe the outside with a clean cloth. Then leave the shiboridashi open to dry completely and store it closed for the next infusion.