Though a Western teapot or a Standard Brewer can get the job done in brewing your tea, there is something special about the particulars of tea traditions from origin. Here is the continuation of a series on specialized teaware, the first being the kyusu. Pinku, our beloved pet name for our Uji-born shiboridashi, is a squat, palm-shaped porcelain vessel perfect for certain variations of personal senchado. Shiro Stripu, our clamshell-shaped, lightly-glazed clay shiboridashi, is a modern take on the traditional design, and a fantastically new way to experience gyokuro. But first: What is a shiboridashi? A shiboridashi (lit. "squeeze out")...
In this first part of a series about tea subcategories, we’re learning about kabusecha: the shade-grown tea that’s not quite gyokuro, but not quite sencha. It’s a step below gyokuro—while gyokuro might be shaded for three to four weeks, kabuse tea can be shaded anywhere from one to two weeks. Let's learn why shading is such a BFD.
The yokode kyusu, or classic side-handled teapot associated with Japanese tea culture, is not only a beautiful piece of teaware, but a practical, ergonomic craft. It becomes an extension of the host’s arm, making tea-pouring inherently graceful. For fans of sencha, a kyusu is a necessary addition to the tea cabinet.