Why not? I use the shibs from Korea for most any green ... Korean, Japanese (asa), Chinese. These are glazed however! I would be reluctant to use an unglazed one for all different greens given my previous experience with a kyusu.JRS22 wrote:Does anyone find their shib or houhin useful for Chinese greens?
fnord wrote: i own both.The houjin is used almost every day for most of my senchas and the shiboridashi only for gyokuro,which i drink occasionally.
Chip wrote:Thanks Drax. I will rename the topic. This might take a little while to get used to for me since I am pretty programmed to say houjin. Hobin it shall be! This is what Mago calls them.
AdamMY wrote:I haven't voted in the Poll, as I have honestly never used a Shiboridashi. But I will say my two Houjins are some of my absolute favorite pieces of teaware.