Shiboridashi

A shiboridashi (絞り出し, literally “squeezed out”) is the simplest kind of Japanese teapot: a flat, bowl-shaped vessel with a lid, no handle, and no built-in strainer. Instead of a strainer, a narrow gap between the lid and the body, sometimes helped by fine grooves at the pour point, holds back the leaves while the loose-fitting lid lets you tilt and control the pour by hand.

Its small size, usually 50 to 80ml, isn’t a limitation; it’s the point. A shiboridashi is built for brewing premium tea like gyokuro at a very high leaf-to-water ratio, producing a small amount of concentrated, intensely flavorful liquid rather than a full pot for casual, extended drinking. It’s a specialist’s vessel for a specific kind of tea, not a substitute for an everyday kyusu.