Tea Blog

Recently, I highlighted why the cast iron teapot, popular in Japan, is an excellent option for steeping tea. Now it’s time to explore another traditional style: the kyusu.

The word “kyusu” simply means “teapot.” Many kyusus feature a handle set at a 90-degree angle to the spout. These are known as yokode kyūsu (横手急須, side-handle teapot) and are the most common type.

Other variations include:

• Ushirode kyūsu (後手急須, back-handle teapot) – with handle and spout opposite each other, similar to Western teapots
• Uwade kyūsu (上手急須, top-handle teapot) – with a handle on top, similar to cast iron kettles

1 Taste

Kyusu teapots are specifically designed for brewing green tea—especially Japanese varieties with delicate, nuanced flavor profiles.

The tight-fitting lid helps preserve heat while allowing proper airflow through a small vent. This ensures an optimal steep, allowing the tea to develop fully without losing its character.

The clay body retains heat effectively, helping to extract flavor quickly—even from delicate leaves. For example, a well-prepared sencha will produce a rich green infusion with a pleasant grassy flavor and slight natural sediment.

Subsequent infusions will yield progressively lighter sediment while maintaining depth of flavor.

2 Cuteness and Artistry

Many of the finest kyusus are crafted in Tokoname, a historic pottery town near Nagoya. These teapots blend practicality with artistic expression.

They come in a wide range of styles, including natural clay tones, colorful glazes, and decorative designs featuring plants, patterns, and textures.

The distinctive side handle is often hollow and shaped for balance and comfort, allowing for graceful one-handed pouring (though it takes a bit of practice!). When pouring, hold the lid gently in place—being careful not to cover the air hole.

Contemporary artisans such as Yamada Emu have elevated kyusu design into a true art form.

3 Practicality

Kyusu teapots typically include a built-in metal mesh filter inside the spout, preventing leaves from entering your cup.

This means no need for tea bags or additional strainers—just add loose leaves and let them expand freely.

They come in a wide range of sizes, from small personal pots to larger ones suitable for serving multiple guests.

4 Easy to Use and Care For

• Use much like a porcelain teapot
• Preheat with water at your desired brewing temperature
• Use approximately 1 gram of tea leaves per ounce of water
• Steep for slightly less time than usual, as pouring continues the infusion
• Multiple infusions are ideal: shorter and hotter for the second, longer for the final brew
• Never place directly over heat
• Rinse after use with warm water or mild, chlorine-free detergent
• Avoid wiping the inside to preserve natural seasoning
• Dry naturally with the lid off
• Polish the exterior occasionally with a soft cloth

5 Tradition

Tradition plays an important role for many tea drinkers. Some embrace it out of reverence for history, others for a sense of connection with global tea culture.

In the end, using a kyusu can be about honoring tradition—or simply about enjoying a beautiful and functional tool for making excellent tea.

See more of A.C. Cargill’s articles here.

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