Shibo, houhin, gaiwan etc.

Shiboridashi (絞り出し) is a specific type of Japanese tea ceramic. We deliberately avoid the term teapot because you won't find almost anything that you would expect from a teapot with shiboridashi - no handle, no filter, just a precise celebration of Japanese tea minimalism. Shiboridashi is designed for the preparation of higher-grade Japanese teas, namely gyokuro, kabuse, and asamushi sencha. These teas require lower temperatures, so shiboridashi is held directly in the hand. Not that it's impossible to prepare black tea in shiboridashi, but it does require some skill. Thanks to its flat shape and large surface area, you can expect a sweeter and rounder tea than with a classic kyusu teapot.

The literal translation of the characters in the name is Shibori 絞 - to squeeze out and De 出 - to go out. Together, this suggests that shiboridashi helps you get the most flavor out of your tea.