Essence Shiboridashi

A Japanese teapot that requires nothing extra. No mesh, no filter, no additional accessories. The leaves stay inside thanks to the very geometry of the spout — the form does what usually requires a tool.

You can brew tea anywhere: in the kitchen, at the office, on the go, or at a picnic. Three cups fit inside the teapot, so the set takes up less space than it seems. Cleaning it is just as simple: no small parts where tea leaves can get stuck.

This is the next step for those who already drink loose-leaf tea and want to brew it properly. The steam, the texture of the leaves, the sound of water, the warmth of the clay in your palms. A pause that lasts exactly as long as the tea takes to steep.

Shiboridashi (絞り出し) translates as "that which is extracted or squeezed out" — the name describes the very principle of how the teapot works. It is a vessel without a handle: you hold it by the body, so you feel the temperature of the water with your palms. There is no mesh filter — the gap between the lid and the spout catches the leaves. Traditionally, a shiboridashi is created for small portions of rich Japanese tea — kabusecha, hojicha, wakoucha, genmaicha, which are brewed with a small amount of water at a lower temperature. The small volume is not a limitation, but by design: tea is drunk in several infusions, and each subsequent one unfolds differently. In Japanese aesthetics, this approach is called wabi-sabi: beauty in what remains when you remove the unnecessary.