What is a Shiboridashi, Hohin, Gaiwan?

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pedant
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Fri May 18, 2018 5:02 am

from another topic:
Chip wrote:
Thu May 17, 2018 1:32 pm
Psyck wrote:
Thu May 17, 2018 6:45 am
Is the height more or less the only difference between a shibo and houhin? Can both of them also be called an easy gaiwan?
The width to height ratio is typically higher on a shib. So yes, the shib is relatively wider and the houhin is relatively higher ... Typically.

The houhin typically has a round rim with a screen below the rim at the added spout. The lid covers the entire rim.

The shib typically has a spout as part of the rim, so the rim is not an absolute circle, and the lid does not cover the rim at the spout. The spout may have a "rake" or nothing at all.

You could call them a "gaiwanesque". :mrgreen:
chip explained it well, but i wanted to make it into a new topic and add pictures because it's something i've seen people ask before.

shiboridashi vs hohin? here is my take on it:

gaiwan:
  • a lidded cup with smooth/undefined, flared rim
  • width:height ratio close to 1
Image

shiboridashi:
typically:
  • similar to a gaiwan but much flatter with a width:height ratio > 1
  • the body has a spout -- sometimes with a rudimentary 'rake' filter added consisting of some lines scraped into the surface
  • no defined rim for the lid to rest on
Image

hohin/houhin/hobin:
  • features a filtered spout built into the body
  • unlike a gaiwan or shibo, the lid does not make up part of the canal through which liquid exits the pot
  • lid rests on a defined rim
Image

'easy gaiwan':
there is no single, unified 'easy gaiwan' design, but many of them are basically hohins.
Image
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Baisao
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Sat May 19, 2018 1:23 am

Great post. You should probably pin it so it doesn’t get burried.
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Chip
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Sat May 19, 2018 6:43 pm

Yes, great post!
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Shine Magical
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Thu May 24, 2018 12:47 pm

The flatter body of the shiboridashi allows for tea to cool faster and the vessel to not heat up as much, so I think it's good for gyokuro.
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