This mini Japanese teapot is traditionally used to prepare gyokuro and extract a concentrated tea to serve in small bowls like sake bowls. It allows you to infuse a generous quantity of leaves for a small volume of water so that, once rehydrated, the leaves occupy the entire volume of the teapot. You can make several passes of water over the same leaves until the tea is used up, then eat the leaves in the same reception by seasoning them with a little soy sauce or ponzu. Its name shiboridashi comes from the verb shiboru which means to press, to wring out, and dashi which means broth. Indeed, the liquor obtained after infusion in the shiboridashi is extremely concentrated and has the consistency almost of a vegetable broth.
This shiboridashi was handmade in Tokoname, internationally renowned for its ceramics.
