How a Japanese Shiboridashi Teapot Is Made (Full Process)

Shiboridashi featured in this video are available online: https://www.oyuceramics.com/store/tea...

Shiboridashi is one of the most fascinating forms in Japanese teaware.

Designed specifically for delicate green teas such as shincha, gyokuro and high-grade sencha, it allows very fine leaves to open fully while naturally filtering them without the need for a built-in strainer. Unlike most teapots, a Shiboridashi relies entirely on its shape. The lid, the pouring channels and the tiny air hole work together to keep fine tea leaves inside while allowing the liquor to flow freely.

In this film, I take a deep dive into the complete making process of a handmade Shiboridashi - from raw clay to the first cup of tea.

The entire piece begins with 370 grams of dark stoneware clay:
• 200g for the body
• 170g for the lid

After firing, each Shiboridashi holds approximately 100 - 120 ml, making it ideal for concentrated infusions of Japanese green teas.

The process shown in this video includes:

• Throwing the body on the wheel
• Throwing the lid upside down
• Creating the lid gallery during throwing
• Trimming the body
• Making the pouring channels that gives Shiboridashi its unique functionality
• Matching and fitting each lid individually
• Trimming and refining the lids
• Final adjustments and finishing details
• Applying Shino glaze
• Firing in a reduction soda kiln
• The finished results and their first use with tea

Unlike a Kyusu, a Shiboridashi has no handle and no attached spout. Every functional detail is integrated directly into the form itself. It is a deceptively simple object - one that demands precision, patience and a deep understanding of how tea is actually brewed.

No narration. No shortcuts. Just the complete journey from raw clay to a finished vessel made for green tea.