Whereas most Japanese pottery traditions predate tea and have adapted to it, Asahi-yaki was created over 400 years ago not far from Kyôto, in Uji, the historical centre of Japanese tea, in order to create tea ceremony accessories under the guidance of the tea master, Kobori Enshu. Asahi-yaki has also been making sencha accessories for 150 years.

Shiboridashi is a type of teapot often recommended for preparing gyokuro. While this Asahi-yaki shiboridashi is rather deep, it is nonetheless versatile. It can be used for small sencha infusions but it is intended for slow infusions at low temperature.
This teapot is very light. It was made using “hanshi” clay from Uji and is covered in a transparent glaze.