First off, I have to say that the shiboridashi is just incredibly amazing. The feel of the material is wonderful. It fits perfectly for me to do a one-hand pour. It's just awesome.
I ran a session with some gyokuro; so nice.
The yuzamashi was also great for pouring water into and waiting to cool for the gyokuro. Also an awesome glaze on it, and similar great feel.
I just brewed up the last of some TPHK in the shiboridashi, but I have to admit that it did not come out well at all -- or at least, not like it does when I brew in a gaiwan. I either need to figure out to brew with the shiboridashi, or it just isn't a good pot to brew TPHK (and maybe other chinese greens)?
But regardless, all around awesomeness... I normally keep my gyokuro at work, but I want to keep the shibo at home. I guess I'll have to leave some gyo at home... such a terrible thing