Kyusu is the Japanese word for teapot. We usually think of them as side-handled teapots but they can also have handles on the rear or even on top. Porcelain and clay are the most common mediums but kyusu can be made from many types of material. Tokaname in Aichi prefecture is particularly well known for its clay kyusu. They are usually higher fired so the clay is less absorbent than yixing clay. The handles are usually hollow to prevent them from becoming too hot to hold. Kyusu are sometimes designed with wider bodies that allow heat to dissipate, making them perfect for sensitive teas like gyokuro.
Kyusu are different from other teapots because they are designed specifically for making green tea and they usually feature some sort of built-in filter. Sasame filters feature a series of holes made directly in the ceramic. Wrap-around or belt filters are made out of very fine stainless steel mesh. Swing filters cover the bottom of the pot as well as the spout. This keeps the leaves from continuing to stew in residual water.
Side-handled kyusu are called kokode. This style evolved because the host sits directly across from the guest in a traditional tatami mat tea room. There are even special kyusu made just for left-handed tea drinkers for this reason. Kyusu without handles are called houhin, meaning treasure vessel. They are mostly used for making gyokuro as the lower water temperature makes it easier to pour without burning yourself.
What Teas Should Be Made in a Kyusu?
Kyusu are primarily designed to be used with Japanese green teas. The fine mesh screens work well with teas that have smaller leaf particles, such as a fukamushi sencha. That being said the teapot police will not come to arrest you if you make other types of tea in them. I once had to make Darjeeling in a kyusu in a pinch and was pleasantly surprised at how well it worked. The important thing to keep in mind is that the flavors of the tea you brew will be left behind in a kyusu. If you want to mix it up it may be best to dedicate a pot just for green tea or black tea.
How to Use as a Kyusu
Using a kyusu isn’t much different than any other type of teapot. Put in the leaves and hot water and then decant it once it is done infusing. The amount of tea needed will vary depending on your teapot, but 2-4g per 100ml is a good rule of thumb. The infusion time could be anywhere from 30 seconds to 5 minutes. Follow your tea vendor’s recommendations and then adjust to taste from there.
Green tea can become very bitter if the leaves are left in the water so you’ll want to make sure to pour out all of the tea. Many tea drinkers find that the beginning of the pour will taste very different from the end. An easy solution is to use multiple cups, pouring back and forth to evenly distribute the flavor between them all.
How to Care for Your Kyusu
Proper care of your kyusu will ensure years of enjoyable drinking. Be careful not to bump the spout or handle because they can easily chip or break off if handled too roughly. Gently shake out the leaves and then rinse with warm water to remove any remaining leaves from the inside of the teapot. Dried leaves are nearly impossible to remove from the fine mesh screens so it is best to rinse them out as soon as possible after you are done brewing.
If your kyusu is unglazed, avoid washing it with dish soap as this will negatively affect the taste of the tea. Once cleaned, lay your kyusu out upside down without the lid to dry completely. This helps to make sure that water doesn’t pool behind the filter. I like to keep an inexpensive drying mat from the dollar store handy for this purpose.
Where to Buy a Kyusu
Finding a kyusu shouldn’t be too hard, but I think it is important to buy from a trusted retailer. If you have a local tea shop that would be a great place to start. Websites like Amazon or AliExpress can be tempting, but I would caution against them because it’s hard to know if the pieces they are selling are authentic. Here are a few of my trusted places to purchase kyusu from.
This post was originally published on August 5th, 2015. It was revised and updated on May 6th, 2024.
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