Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.
Shiboridashi from Hakusan Katamaya
Third generation potter, Hakusan began work in Tokoname over 50 years ago.
It is almost possible to revel in her fine and consistent pieces which appear to be decorated with a net of caramel!
In fact, this adornment comes from a traditional technique called Mogake. It consists in the application of the algae Amamo at the time of firing. While the result is amazing to the eye and to the touch, the style demands expertise and patience of its creator.
Shiboridashis, a little like gaiwans, are small volume infusion instruments whose cover allows you to hold back the leaves when pouring. Long leaf teas like the temomichas and gyokuros are preferred for use in shiboridashis.
The artisanal aspect of these pieces makes them all unique. This why the colour gradient and capacity may vary from one to another.
Diameter: 9.5 cm
Height: 5 cm