Tochiri Shiboridashi Tokoname Tea Set

Name: Tochiri Shiboridashi Tokoname Tea Set
Brand: Gyokko
SKU: US-X55
Price: 176.00 USD
Availability: InStock

Gyokko

$176.00

This sleek Tokoname-yaki tea set consists of a shiboridashi (handleless teapot) and a pair of teacups, each made from the iconic Tokoname shudei (朱泥) clay, known for its brilliant red colour and ability to subtly reduce the astringency of tea.

The 50ml shibordashi has a classic, flat shape and no lid rest, ideal for brewing gyokuro and high-grade sencha. The lid is decorated with a traditional pattern known as 'tochiri' or 'biri', made using a razor blade bounced across the pot as it spins on the pottery wheel.

The accompanying gyokurowan (teacups for gyokuro) have a classic, tulip shape with an elegantly flaring lip and are decorated with a a swirl of white slip on the inside to better highlight the colour of the tea. Their tiny 25ml size is perfect for sipping concentrated brews of gyokuro.

This piece was made by the highly-respected Gyokko (玉光) Kiln, manned by the master potters of the Umehara family. As these are handmade pieces, there may be slight variations in the shape and colouration.

Tokoname-yaki (常滑焼) is a type of Japanese pottery that traditionally comes from Tokoname in Aichi Prefecture, Japan. The site of one of Japan’s Six Ancient Kilns, pottery has been made in Tokoname since the 12th century.

Today, Tokoname ware is known for its iconic brick-red clay called shudei. Famously used in teaware and bonsai pots, this clay’s vibrant colour comes from its rich iron content. Tea steeped in unglazed Tokoname teapots is said to have a mellower taste.

Illustrated map of Japan highlighting Tokoname, Aichi — the production region of Tokoname-yaki pottery

In Japanese, 絞り出し急須 (shiboridashi kyuusu) roughly translates to "squeeze-pour teapot", as the design of the teapot allows you to squeeze every last drop of the liquor from the leaves. Similar in construction to a chinese gaiwan, shiboridashi are the simplest type of Japanese teapot, consisting of only a spouted bowl and a lid. Despite this simplicity, shiboridashi are very difficult to make well. Unlike kyusu and houhin, shiboridashi have no filter, instead using the narrow gap between the lid and the body to separate the liquor from the leaves. Additionally, most shiboridashi also have fine grooves carved into the bowl at the spout which helps keep the leaves from being poured out. On most shiboridashi, the lid rests on a lip just like with kyusu and houhin. This means that the gap at the spout remains at a fixed size. However, many high-end, handmade shiboridashi such as this one have no such lip, allowing this gap to be adjusted.

shiboridashi pouring water into a teacup

Headed by second generation kiln leader Umehara Hirotaka (梅原廣隆), the Gyokko workshop team consists of the Umehara family and their coworkers who work together to create some of the most affordable handmade Tokoname kyusu. By dividing the work between multiple craftspeople, Gyokko can produce incredibly consistent and beautiful pieces on a larger scale, without having to resort to using moulds, thereby allowing more people to appreciate handmade ceramics.