{"id":865,"date":"2017-12-28T16:45:23","date_gmt":"2017-12-28T07:45:23","guid":{"rendered":"http:\/\/hojotea.com\/en\/?p=865"},"modified":"2017-12-28T16:45:23","modified_gmt":"2017-12-28T07:45:23","slug":"posts-189","status":"publish","type":"post","link":"https:\/\/hojotea.com\/en\/posts-189\/","title":{"rendered":"A Shiboridashi, the perfect alternative of a Gaiwan"},"content":{"rendered":"

\"\u7d5e\u308a\u51fa\u3057\"<\/a><\/p>\n

Shiboridashi is one of the tea brewing equipments. In Japan, this equipment is often introduced for brewing Gyokuro or Sencha. However, if we understand its characteristics well, we will notice that it is rather more suitable for brewing pu-erh tea or fermented tea.<\/p>\n

It is not a must to use Shiboridashi for Gyokuro<\/h2>\n

Generally, a lot of people associate Shiboridashi as equipment for brewing Gyokuro or premium Sencha such as hand-rolled sencha. This prejudice was made due to the overwhelming number of information written in books and internet articles. But what is the reason that Shiboridashi is meant for those Japanese green teas? Is there any advantage of using Shiboridashi for brewing those teas?
\nOne of the reasons could be Shiboridashi provides sufficient space to allow the tea leaf to unfold nicely in hot water. However, to achieve this purpose we can also use a flat-shape teapot or teapot with bigger volume. In addition, based on my experience, the shape of teapot does not really affect the taste or flavor of tea. Even if it is brewed in a small or slim-shape teapot, the leaf of Gyokuro is able to unfold sufficiently and it produces good flavor and taste.<\/p>\n

I believe that Shiboridashi has three advantages as follow:<\/p>\n

    \n
  1. Fast flow<\/li>\n
  2. Easy to put and clean any kinds of tea<\/li>\n
  3. The gap between a lid and a body is fixed. So no trouble for adjustment.<\/li>\n<\/ol>\n

    Fast flow<\/h2>\n

    It is an advantage that Shiboridashi has no filter. So the flow of tea is very smooth like Gaiwan. In addition, we do not have to adjust the gap like when using Gaiwan. As such, there is less chance that our fingers get in contact with hot water. A well-made Shiboridashi has a lid fit well to the body and it is like crescent moon shape. This gap performs as a filter to hold the tea leaves inside the body and only liquor flows out. Only highly-skilled artist is able to work out an appropriate gap of a Shiboridashi, and that reflected the maker\u2019s skill. Too wide or too narrow gap affects its function.
    \nThe following video shows Kobiwako Shiboridashi made by Maekawa Junzo. It demonstrates the flow of Shiboridashi. He has a pretty good skill in making the gap.<\/p>\n