black kyusu with a glass filled with tea

Teaware | July 21, 2020 | S. Tasaki

How to Use a Kyusu or Traditional Japanese Teapot

A kyusu, sometimes spelled kyuusu, is a traditional Japanese teapot used for brewing Japanese green tea. The most common type of kyusu comes with a handle on the side, although it can also have a handle on the back or over the top. It is usual for a person to use the term kyusu to refer to a teapot made for sencha (Japanese green tea) and use more specific terms for teapots made for other teas.

Kyusu teapots are small compared to Western standard teapots. The usual size is 270ml, but they can even be much smaller. Not to mention, the style of traditional Japanese teapots can vary widely. Handle placement, shape, and color can be different.

A cup of green tea in a white cup with black kyusu and Japanese snacks on a sakura wooden tray

Kyusu: Three Main Styles

A kyusu comes in three primary styles:

tea leaves in a plate with kyusu teapot and cherry wood tea scoop

1. Yokode Kyusu: Side-Handle Teapots

Yokode kyusu is Japan’s most iconic teapot shape and is the perfect teaware for regular drinking. This is due to its small size, which makes it great for brewing small quantities and drawing out the complete taste of the leaves, along with the most astringent flavor concentrated in the final pour.

2. Ushirode Kyusu: Back-handle teapots

Ushirode kyusu, a style originally inspired by clay teapots introduced to China through trade routes centuries ago, resembles teapots you find in Western countries. Today, this timeless teapot style, with its characteristic silhouette, stands as one of the most popular choices in Japan for brewing Chinese and European blends. Its moderate size also renders it perfect for brewing several servings of green tea at a time.

green tea being brewed in a tradtional uwade kyusu on straw mat

3. Uwade Kyusu: Top-handle teapots

Uwade Kyusu refers to any Japanese teapot with a handle on the top. While you may not know it by name, you are perhaps familiar with the most popular style of top-handle teapots known as “dobin” in Japan. Their larger handles, which are commonly made from rattan or bamboo, allow for an easy grip that helps in protecting your hands from the heat-conducting material of the vessel. This size is even more convenient for brewing larger amounts of green tea.

brewed sencha in a glass with sencha tea tin and kyusu teapot

Why You Should Use a Kyusu Teapot

Kyusu is uniquely made to brew green tea, as Japanese green teas typically have their own unique flavor and aroma. This is because the clay of the teapot keeps the heat steady, ensuring a truer taste of the tea. Kyusu teapots are a perfect blend of artistry, practicality, and craft. Most importantly, they are easy to use as well as care for.

hand pouring green tea from sakura chasen teaspoon into a black kyusu teapot with sakura cherry blossom tea canisters in the background

How to Prepare Green Tea using Kyusu

There’s no doubt that the kyusu pot is ideal for brewing the perfect cup of Japanese green tea. As with preparing any tea, finding the perfect balance of infusion time, the amount of tea, and the temperature of the water is quite important. Before you begin, gather the following items:

Kyusu teapot
Water cooling pitcher - yuzamashi
Teaspoon
Teacups

Once you are ready follow the below steps carefully:

Step 1: Cool Water & Measure Tea You can start by boiling fresh water in an over-the-stove kettle or using an electric kettle. Next, you will need to cool down the water to the ideal brewing temperature in your yuzamashi or water cooling pitcher.
Step 2: Add Tea Next, measure five grams (approximately 1 teaspoon) for a kyusu with roughly 200ml to 250ml of water. Then add the measured tea to a dry and clean kyusu teapot.
Step 3: Add Water Once the water has cooled to a suitable temperature, fill about 90% of the Kyusu pot with water. Make sure to leave some room at the top for cleaner decantation.
Step 4: Infuse Add the lid for the recommended infusion time, generally about one to two minutes for Japanese green tea.
Step 5: Pour To pour, hold the kyusu in your hand while you secure the lid with your thumb. Pour the tea from the teapot by rocking it back and forth with a gentle wrist motion. Pour a small amount of tea into each teacup, alternating from one teacup to the next at least 6 or 7 times to make sure that each cup gets an equal amount of tea.

A hand pouring green tea into two cups using a Japanese traditional kyusu teapot

More Facts and Tips about Kyusu Teapots

Many kyusu come with a dip around the inside bottom. This serves as a small gulley for additional water to go to between infusion times, in order to prevent the tea leaves from brewing in the remaining drops.
Generally, Kyusu has a plastic ring that is secured around the spout. Some people keep this on because it helps in preventing drips from occurring while pouring.
Kyusu is often made from tokoname, a common kind of clay.
You should never clean a kyusu teapot with dish soap.
You should never place the teapot directly onto fire.
Leave the kyusu to dry naturally, with the lid off.