The shiboridashi generally came out well, here is one of them:
Since this one had a couple of bumps and screw-ups, one on the rim and one near the strainer, I took it into the house this morning to test out.
You can see this type of strainer pours a nice cup of tea. The tea leaves congregate near the mouth and are easily tapped out after use. A quick rinse, and it’s clean. No fraying metal screens poking your fingers and harboring nasties, and no spout side strainer hole cleaning nightmare.
After using it, my ideas for improving this design are:
1. Make the shape more tapered, less vertical, so it doesn’t need to be tipped so far to decant the liquid.
2. Put the hole in the lid closer to the center. When you swirl the tea around, liquid gets in the hole and stays there, preventing a smooth pour.
3. The knob should maybe be of a shape that allows the lid to stand freely on the knob, without the rim touching the table. (this might be more of a personal preference)
The awesome yunomi is by Maruta Munehiko, in some sort of amazing high iron clay with chunks of junk. Kohiki slip under iron brushwork, very thin clear applied overall. Fired in his anagama. $140US, roughly, and worth every penny.
The tea is Daifuku Cha by Tokunaga Seicha in Ureshino, Saga Prefecture. The Tokunaga family makes some of the best tea in Japan, and they are wonderful people. Their website is:
I highly recommend all of their teas. Several of my overseas friends order from them regularly. They can handle English orders now via email, because their son returned from living abroad in England.