Shiboridashi in white porcelain, ideal for obtaining a liqueur which reveals all the subtleties of large Japanese green teas
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.
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