Squeeze-out pot
Reading しぼりだしAlso written 絞り出し急須
A small, shallow, handleless brewing vessel whose lid holds back the leaves as the tea is poured out through a gap or notches at the spout. The word means 'squeezing out' and Japanese sources also use it for the pouring method itself, including on handled kyūsu without a mesh. Sources for the shape are mostly retailers.
On this page
- 1Knob
- 2Lid
- 3Spout
- 4Body
- 5Base
Form#
- Knob
- 1small flattened or button knob
- Lid
- 2wide lid resting on a shallow inner ledge; the narrow clearance between lid rim and body acts as the strainer
- Spout
- 3shallow triangular beak lip (片口), typically scored on the interior with a few comb grooves (櫛目) rather than a perforated strainer
- Body
- 4very shallow, wide dish- or saucer-like bowl in unglazed stoneware or porcelain
- Base
- 5flat or low foot
- Handle
- none
231 Numbers mark the parts described under Form.
Compare an object photograph · 朝日焼 · Shiboridashi Set, Celadon S · 190
In use#
- Japanese Wikipedia describes 絞り出し as pouring through the gap between lid and body in a pot with no strainer, and says it is especially common in hōhin.1
- A retailer says it is shallower than a hōhin, has no built-in strainer, leaves the leaves less room to move, and suits large leaf such as gyokuro.2
- A Banko listing calls 絞り出し a long-established way of pouring through the body-lid gap, applied there to a 280 cc pot with about 100 punched holes and a notched lid rim; a Shogakukan shop article describes the same product.4
Capacity#
40–100 mL, typical 50–80 mL (shallow dish-form gyokuro shiboridashi); up to 150–280 mL on deep Banko variants234. A standard gyokuro infusion uses roughly 5 g of leaf to 40–60 mL of water cooled to 40–60 °C.
Variants and sub-types#
| Name | 日本語 | Difference | Sources |
|---|---|---|---|
| Shallow Dish Shiboridashi (Hiragata) | 平形絞り出し / 皿形絞り出し | Ultra-low, wide-mouthed saucer silhouette without a perforated strainer; a few combed grooves (櫛目 kushime) inside the triangular beak lip and the narrow gap beneath the wide stepped lid retain whole gyokuro leaves while expressing thick, umami-dense liquor. | 123 |
| Deep-bellied Banko Shiboridashi | 萬古焼深形絞り出し | Deeper purple-clay (shidei) variant documented in Banko ware catalogues and Serai (2019), combining ~100 fine pinholes punched in the lower wall with small rim notches on the lid to drain both first-flush sencha and larger-leaf teas. | 45 |
History#
- late Edo–Meiji (19th c.)As Uji gyokuro (玉露) and senchadō spread, Japanese potters develop strainerless pouring (絞り出し, "squeezing out") in which concentrated low-temperature liquor is decanted through the narrow gap between a wide lid and a shallow, grooved lip.14
- 20th–21st c.Kilns in Tokoname, Banko, and Uji distinguish the ultra-shallow, comb-grooved shiboridashi from the deeper, strainer-equipped hōhin, while Banko potters also apply the name to deeper strainer-grooved stoneware vessels.25
Attributions are shown as the source states them.
In other traditions#
Other recorded fields#
- Ambiguities
- Note: Term vs shape: Japanese Wikipedia and a Banko listing use 絞り出し for a pouring method (also on handled pots), while English-language retailers use 'shiboridashi' for a distinct shallow handleless shape. Which use is primary in Japanese needs a better source.1
- Note: One retailer's gaiwan history (a cheap pot substitute for farmers) conflicts with the gaiwan entry (Ming invention, per English Wikipedia) and is not used.3
Sources#
Status and editorial notes sources cited
Sources are listed below. Their presence does not certify every claim; source-specific interpretations and unresolved questions are identified in the text. This page has not received independent expert approval.