Seiyu Shiboridashi

[Pentox]

The Rishi Shiborodashi is an unusual piece of teaware. I have yet to run across someone who owns/uses that particular piece. Shiborodashi are fairly common to use though for gyukuro teas, but a typical shiborodashi is shallower and wider. The Rishi one in particular is unusually tall and cup shaped. I consider it to be a bit on the expensive side for an odd piece of teaware as it is.

Depending on what kind of single cup infuser you are looking for there are much better options. The Rishi Shiborodashi is intended as a very specific device, and executed in a very strange way.

Welcome to the forums, post a hi in the greetings thread, and check out Tea Day.

[Salsero]

This is a fine tiny pot that Chip discovered works great for gyokuro for one. There are several other models on the Hankook site.
http://www.hankooktea.com/index.php?tar ... duct_id=56

Here is a very reasonably priced shiboridashi
http://www.thejapanesegreenteashop.com/ ... +With+Cups

[Chip]

This is a fine tiny pot that Chip discovered works great for gyokuro for one. There are several other models on the Hankook site.
http://www.hankooktea.com/index.php?tar ... duct_id=56

Here is a very reasonably priced shiboridashi
http://www.thejapanesegreenteashop.com/ ... +With+Cups

I really favor the Hankook pots for small gyokuro sessions. Used one today for a new gyokuro.

Welcome to the forum Anthony! Washing teaware in a bathroom sink is not the most appealing proposition,

[Salsero]

I am very new to tea. I have new heard of gyokuro before, what exactaly is this?

It sounds like you have plenty on your plate already without getting involved in a rather specialized tea like gyokuro, a type of Japanese green tea. From the O-Cha glossary about Japanese tea:

• Gyokuro　玉露
  Usually the most expensive of the loose leaf green teas, it is grown under 90% shade for about 21 days before
  harvest. This emparts a greener color and sweeter, less astringent taste. The best gyokuro is hand picked
  in Uji, and usually only the top 2 or 3 leaves taken. Represents just 0.3% of the green tea produced
  in Japan.

I think you might find this to be good intro material about brewing methods, pots, etc. It is far from complete, but it covers several of the most popular choices.

[Abracadaver!]

I don't own a shiboridashi like this one (I have a wee one for gyokuro), but I've been thinking about getting a larger one for some time. I like the look of the Rishi one, but I'm a bit wary of this line in the description:
"With or without the infuser basket, please pour the tea infusion into your cup slowly to get the best results from this artisan piece."
...which sounds to me like "be careful because this thing leaks like crazy around the edges."
I like the shiboridashi available from Artistic Nippon much better because they have built-in sasame filters.
I like this one especially:
http://www.artisticnippon.com/product/t ... shime.html