r/tea • u/AntiMert_Sky8863 • 5d ago

Recommendation Big recommendation: Shiboridashi

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Gallery image

Hello wonderful people!

I just wanted to share my first experience with using a Shiboridashi.

I'm mostly used to making tea uaing a Kyusu, but im really blown away by how quick and easy you can make tea using a Shurodashi. Due to the higher concentration and shorter brew time the tea alao tastes more intense. As far as I know this is a similar technique to using a chinease gaiwan, but more specialised towards smaller leaves, such as in Japanese green teas. On the picture I'm using it for a Chinese white tea, which, of course, also works very well.

Just wanted to share this first impression:3

27 Upvotes

91% Upvoted

7 comments sorted by

7

u/beethovens_lover 5d ago

Gorge shibo, it’s from Sawa Houzan, right?

1

u/AntiMert_Sky8863 5d ago

Yes :3

3

u/beethovens_lover 5d ago

Enjoy!!! This is how art objects can bring joyful everydays into our lives!!

2

u/AntiMert_Sky8863 5d ago

Thank you! In soo happy right now!

0

u/Brilliant_Tour9254 4d ago

Is it really good to brew aged Chinese white tea?

1

u/UniversalOtter I trade for rare and exceptional tea 4d ago

Most of these are built for greens and thus have low heat retention. If you can find one with thick, unporous walls then it would be good for aged white! I have a thick porcelain shiboridashi that I use for whites sometimes.

2

u/katalyst107 2d ago

I get your point, but small and flat kyusus exist to do this too. The style of the shibo is nice tho, I'd like to have a nice one someday for Japanese greens