A kyusu is the traditional Japanese teapot designed specifically for brewing green tea. Its side-handle design, built-in mesh filter, and compact size make it the ideal vessel for extracting the delicate flavors of sencha, gyokuro, and other Japanese loose-leaf teas. Understanding the different kyusu styles and how to use them properly will significantly improve your tea experience. Senbird Tea offers authentic Japanese kyusu teapots as part of our Japanese teaware collection, alongside our premium loose-leaf teas, giving you everything needed for proper Japanese tea preparation.
WHAT IS A KYUSU TEAPOT?
Kyusu (急須) literally means “teapot” in Japanese, but the term typically refers to the side-handled style that is standard in Japanese households. Most kyusu are made from unglazed clay (tokoname-yaki from Aichi Prefecture is the most prized), which absorbs tea oils over time and develops a seasoned surface that enhances flavor with each use. The built-in ceramic or stainless steel mesh filter is a key feature—it catches fine tea particles while allowing the full flavor and body of the tea to pass through.
A standard kyusu holds 200–360 ml, which is intentionally small. Japanese green tea is meant to be brewed in small, concentrated batches and re-steeped multiple times, with each infusion revealing different flavor characteristics. This is fundamentally different from the Western approach of steeping large volumes in a teapot.
THREE MAIN KYUSU STYLES
YOKODE KYUSU (SIDE-HANDLE)
The yokode kyusu is the most common Japanese teapot style, with a handle extending at a 90-degree angle from the spout. This design allows single-handed pouring—you grip the handle and control the lid with your thumb. The ergonomic efficiency makes it ideal for the precise, quick pours required when brewing sencha (you need to pour every last drop to prevent over-extraction).
USHIRODE KYUSU (BACK-HANDLE)
The ushirode kyusu has a handle directly behind the spout, similar to a Western teapot. This style is easier to use for people accustomed to Western teaware and works well for larger servings. While less traditional for Japanese green tea, ushirode kyusu are popular for hojicha, genmaicha, and other teas where precise pour control is less critical.
UWADE KYUSU (TOP-HANDLE)
The uwade kyusu features an arched handle over the top of the pot, similar to a kettle like the Senbird Tea Tetsubin Gen. This style is traditionally used for serving larger groups and for teas brewed at higher temperatures (like hojicha and bancha). The top handle stays cooler because heat rises away from it, making it practical for boiling-temperature brews. Senbird Tea recommends the yokode style for sencha and gyokuro green tea beginners, as its pour control is unmatched.
WHY USE A KYUSU INSTEAD OF A REGULAR TEAPOT?
A kyusu’s built-in mesh filter is finer than most Western tea infusers, which means it catches the small leaf particles in fukamushi (deep-steamed) sencha that would pass through a standard strainer. The unglazed clay body also absorbs tannins and tea oils over time, creating a seasoned surface that actually improves the taste of your tea—similar to how a cast-iron pan develops better non-stick properties with use.
The compact size encourages proper Japanese brewing technique: small batches, precise water temperature, quick steeps, and multiple infusions. This approach extracts more complex flavors from the same leaves than a single long steep in a large pot.
HOW TO BREW WITH A KYUSU
- Preheat: Fill the kyusu with hot water, swirl, and discard. This warms the clay and prevents heat loss during brewing.
- Add tea: Place 4–5 grams of loose-leaf tea (about 1 tablespoon) into the kyusu.
- Add water: Pour 200 ml of water at the appropriate temperature (70–80°C for sencha, 50–60°C for gyokuro, 90–95°C for hojicha).
- Steep: Wait 60–90 seconds for sencha, 90–120 seconds for Gyokuro Isshin, or 30–45 seconds for fukamushi.
- Pour completely: Pour all liquid into cups, alternating between cups to ensure even distribution. Drain every last drop—leaving water causes over-extraction.
- Re-steep: Add slightly hotter water for the second and third infusions, with shorter steep times.
| Kyusu Style | Handle Position | Best For | Typical Size |
|---|---|---|---|
| Yokode | Side (90°) | Sencha, gyokuro | 200–360 ml |
| Ushirode | Back (behind spout) | Hojicha, genmaicha | 300–500 ml |
| Uwade | Top (arched) | Large groups, bancha | 400–700 ml |
HOW DO YOU CLEAN A KYUSU TEAPOT?
Rinse the kyusu with hot water after each use—never use soap or detergent, which can strip the seasoned clay surface and leave residual flavors. Turn it upside down to dry completely between uses. If tea residue builds up in the filter, gently scrub with a soft brush and hot water. Unglazed clay kyusu should never go in a dishwasher.
DOES THE CLAY TYPE AFFECT TEA FLAVOR?
Yes. Tokoname clay (from Aichi Prefecture) is the most sought-after for kyusu because its high iron content neutralizes tannins, producing a smoother, less bitter cup. Banko clay from Mie Prefecture offers similar properties. Over time, the porous clay absorbs tea oils, creating a seasoned surface that enhances each brew—many tea enthusiasts dedicate one kyusu to a single tea type for maximum flavor development.
WHAT SIZE KYUSU SHOULD A BEGINNER BUY?
A 240–300 ml yokode kyusu is the most versatile starting size. It serves 2–3 small cups of sencha per infusion and is suitable for solo drinking with re-steeps. The Senbird Tea Kyusu Yozora fits this size range with a built-in stainless steel mesh filter that work well with both asamushi and fukamushi sencha.
CAN YOU USE A KYUSU FOR NON-JAPANESE TEAS?
While kyusu are optimized for Japanese green tea, they work well with any tea that benefits from small-batch, precise brewing—including Chinese oolongs, white teas, and light black teas. However, if you use an unglazed clay kyusu, dedicate it to one tea category since the clay absorbs flavors that will transfer between different tea types.
WHY DO KYUSU HAVE SUCH SMALL CAPACITIES?
Japanese tea brewing philosophy favors small, concentrated infusions rather than large diluted ones. Brewing 200 ml at a time with proper leaf ratios and temperatures extracts more nuanced flavors than steeping in a large teapot. The small size also enables multiple re-steeps from the same leaves, with each infusion revealing different flavor characteristics—a progression that larger pots cannot replicate.
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急須夜空
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Keep your tea warm with this handcrafted ceramic teapot, featuring a glossy finish, built-in strainer, and glazed interior for smooth, versatile brewing.
