Shiboridashi Teapot - Yoshiki Murata - Black Red Yohen Tokoname-yaki - 80ml

Name: Shiboridashi Teapot - Yoshiki Murata - Black Red Yohen Tokoname-yaki - 80ml
Brand: Artisanal Japan
Price: 185.00 USD
Availability: InStock

Shiboridashi Teapot - Yoshiki Murata - Black Red Yohen Tokoname-yaki - 80ml

$185.00

Included:

Yoshiki Murata

Shiboridashi teapot

| Clay | Yohen Finish

Shiboridashi teapot | 80ml

About Shiboridashi Teapot - Yoshiki Murata - Black Red Yohen Tokoname-yaki - 80ml

A handmade shiboridashi teapot by Yoshiki Murata (村田益規), one of Tokoname's most respected teapot makers.
The finish is called yohen, or "kiln change." It happens when smoke and flame react with iron-rich clay during firing, shifting the surface from deep charcoal black into bands of ember red. The potter can guide it, but never fully control it, so no two pieces come out the same. The one you see in the photos is the one you get.
The lid is worked with a fine hammered, dimpled texture that catches the light and lets the red break through the black.

A shiboridashi (絞り出し, "squeeze out") is the simplest form of Japanese teapot: no handle, no built-in filter, just a spouted bowl and a lid. The leaves are held back by the narrow gap between lid and rim, which means the fit has to be near perfect. It is the pot serious drinkers reach for when brewing gyokuro and high-grade sencha, where you want short steeps, small volumes, and every last drop pressed from the leaf.
Tokoname's iron-rich clay is prized for what it does to green tea. It is said to soften bitterness and astringency, and the pot takes on the character of the tea over years of use.

About the artist

Yoshiki Murata was born in 1950 and apprenticed under the Tokoname potter Ito Toji. He is known for bold, inventive shapes and unusual surface finishes, including yohen firing, tataki (hammered), and mogake (seaweed-wrapped). He works in Tokoname, Aichi Prefecture, home to one of Japan's Six Ancient Kilns, where pottery has been made since the 12th century. His teapots are carried by specialist Japanese teaware dealers worldwide.

Details:

Artist: Yoshiki Murata (村田益規), born 1950
Origin: Tokoname, Aichi Prefecture, Japan
Ware: Tokoname-yaki, iron-rich clay
Finish: Yohen ("kiln change"), a natural, one-of-a-kind black-to-red color shift fired into the clay; never repeated
Form: Shiboridashi (handleless, filterless squeeze-pour teapot), low flat profile
Best for: Gyokuro, high-grade sencha, short small-volume steeps
Capacity: 80 ml

Teaware Care

Japanese teaware is made to be used and enjoyed. With simple, consistent care, your kyusu, shiboridashi, hōhin, yunomi, and matcha ware can age beautifully over many years.

In most cases, the best approach is also the simplest: clean soon after use, use warm water, and allow every piece to dry completely before storing.

Everyday Care

After each tea session, remove the leaves and rinse your teaware as soon as possible. Letting wet leaves or tea sit for too long can lead to odors, staining, and moisture problems, especially in unglazed clay or more porous glazed wares.

For routine cleaning, warm water and a gentle hand rinse are usually enough.

Once rinsed, allow the piece to dry fully before storing it. This matters most for kyusu, shiboridashi, hōhin, and porous chawan, where moisture can linger in spouts, lids, filters, and clay bodies. Wiping with a clean cloth is fine, but air-drying is still important, especially for more absorbent wares.

What to Avoid

Avoid soap, bleach, harsh cleaners, and abrasive scrubbers on most handmade teaware.

This is especially important for unglazed interiors and porous glazes, which can absorb residues and affect the character of future brews. Dishwashers are also best avoided for most handcrafted teaware, as heat, detergents, and vibration can be hard on delicate or handmade pieces.

Unglazed Clay

Unglazed clay teapots and brewing vessels should generally be cleaned with water only. These clays can interact subtly with water and tea, and they may absorb soap or lingering aromas.

Tea stains in unglazed kyusu are not necessarily a problem. A gentle patina is often a natural part of regular use and can become part of the piece’s character over time.

Porous Glazes

More porous glazed wares need slightly more attention. Pieces with porous glazes can absorb moisture and slowly develop character through use.

Because of that porosity, these wares should be rinsed promptly after use and dried thoroughly. Soap is best avoided, since it can seep into the clay or glaze.

Kyusu Tips

Cleaning all of the leaves out of a kyusu can sometimes be difficult, especially with narrow openings or built-in filters.

A useful method is to fill the pot with water, swirl it gently to loosen the leaves, and pour them out. If small leaves cling to the filter, use a soft brush such as an old toothbrush very gently, then rinse again through the spout to ensure it is clear.

Storage

Store teaware only when completely dry. Trapped moisture can lead to mold or stale smells. For more absorbent pieces, give them extra air-drying time before putting them away in cupboards or boxes.