Minijapan White 320

country of origin Japan


33,30

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small porcelain teapot (minijapan/ shiboridashi)
150 ml, ø 11 cm, height 6.5 cm including a lid
This classical and popular Japanese shiboridashi is ideal for individual tea preparation, thanks to inner sieve it is easy to prepare more infusions of Japanese green tea.

In Japan, sencha (green tea) is traditionally prepared in small clay teapots, so called kyusu (side handle) or shiboridashi (without handle). They are simple and elegant. Inside, there is a fine sifter connected to the spout, that enables to prepare more infusions. This type of teapots is made from green or red clay, according to the ancient process without glaze but finely polished. Nowadays, they are produced in very few traditional potteries in Japan. Modern japanese tea ware offers these simple polished teapots as well as huge variety of glazed and painted pieces.

Preparation of Japanese green teas:
The taste of the infused tea is influenced by many factors. Water quality and temperature, teaware used, quantity of steeped tea and brewing time. Use boiled water to warm the teaware, thereby cooling down the water. Put tea in a preheated teapot. For a common Japanese kyusu teapot of 150 - 250 ml, use approx. 7g of tea. Pour in water cooled down to about 70°C and steep for one minute, then pour tea into preheated cups. Use water of the same temperature for next infusions, but pour tea into cups after several seconds. However, this method of preparation is a mere recommendation. Feel free to experiment and find your own method.
For top quality teas, it is possible to brew more tea (10 - 15 g) in a small 80 - 100ml teapot with water cooled down to 40 - 50°C, let steep for 5 minutes. Then pour tea drops in miniature cups. This produces a completely different taste, than with the usual method of preparation. Several infusions can be prepared in the same way, only increase the water temperature by 5°C for each subsequent infusion.

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Country of origin: Japan



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