Tokoname Kyusu (急須 ) teapot
“Kyusu” are traditional Japanese ceramic side-handle teapots. While they can come in many different designs and colors, our favorite are the classic, warm reddish-color kyusu from the iron-rich Tokoname clay which contrasts beautifully against the green leaves. This affordable, durable, everyday kyusu will last you many years of use and is just the type you’ll find in every countryside ryokan (traditional inn) greeting you in your room as part of omotenashi (Japanese hospitality) with a small confectionary.
Side-handle teapots are easy to pour (a more natural wrist rotation motion rotating the wrist as tea is poured toward the left, rather than than a teapot with handle in line with the spout), and this size of 360mL (12.7 fl oz) is perfect for 2 or 3 teacups, or one large mug of tea.
This teapot also has the characteristics we look for in a good kyusu: a wide opening to make it easy to remove used leaves, wide body to allow leaves to expand fully from their needle-like dry leaf shape, and a fine mesh built-in strainer to filter out even small leaf particles (such as in deep-steamed Fukamushi Sencha).
When brewing Japanese tea, all of the water is meant to be poured out with each infusion (as opposed to Western-style brewing, where leaves are left in the water). For this reason, teapots are smaller to allow for full emptying between infusions, and making a fresh infusion each time.
Read more on the Tea Journal blog
Design: traditional Tokoname-yaki
Dimensions: 360mL (12.7 fl oz)
Care: We do not recommend washing the kyusu with soap (which will affect the taste of subsequent tea brews). Rather, simply tap the teapot while upside down over a bin to dispose of the leaves, then fill it up with water in the sink and swirl to wash out the remaining leaves. If needed, a toothbrush can be used to gently brush the fine mesh if leaves when clogged but typically just a quick water rinse and air drying is all you need for everyday use
“Kyusu” are traditional Japanese ceramic side-handle teapots. While they can come in many different designs and colors, our favorite are the classic, warm reddish-color kyusu from the iron-rich Tokoname clay which contrasts beautifully against the green leaves. This affordable, durable, everyday kyusu will last you many years of use and is just the type you’ll find in every countryside ryokan (traditional inn) greeting you in your room as part of omotenashi (Japanese hospitality) with a small confectionary.
Side-handle teapots are easy to pour (a more natural wrist rotation motion rotating the wrist as tea is poured toward the left, rather than than a teapot with handle in line with the spout), and this size of 360mL (12.7 fl oz) is perfect for 2 or 3 teacups, or one large mug of tea.
This teapot also has the characteristics we look for in a good kyusu: a wide opening to make it easy to remove used leaves, wide body to allow leaves to expand fully from their needle-like dry leaf shape, and a fine mesh built-in strainer to filter out even small leaf particles (such as in deep-steamed Fukamushi Sencha).
When brewing Japanese tea, all of the water is meant to be poured out with each infusion (as opposed to Western-style brewing, where leaves are left in the water). For this reason, teapots are smaller to allow for full emptying between infusions, and making a fresh infusion each time.
Read more on the Tea Journal blog
Design: traditional Tokoname-yaki
Dimensions: 360mL (12.7 fl oz)
Care: We do not recommend washing the kyusu with soap (which will affect the taste of subsequent tea brews). Rather, simply tap the teapot while upside down over a bin to dispose of the leaves, then fill it up with water in the sink and swirl to wash out the remaining leaves. If needed, a toothbrush can be used to gently brush the fine mesh if leaves when clogged but typically just a quick water rinse and air drying is all you need for everyday use
“Kyusu” are traditional Japanese ceramic side-handle teapots. While they can come in many different designs and colors, our favorite are the classic, warm reddish-color kyusu from the iron-rich Tokoname clay which contrasts beautifully against the green leaves. This affordable, durable, everyday kyusu will last you many years of use and is just the type you’ll find in every countryside ryokan (traditional inn) greeting you in your room as part of omotenashi (Japanese hospitality) with a small confectionary.
Side-handle teapots are easy to pour (a more natural wrist rotation motion rotating the wrist as tea is poured toward the left, rather than than a teapot with handle in line with the spout), and this size of 360mL (12.7 fl oz) is perfect for 2 or 3 teacups, or one large mug of tea.
This teapot also has the characteristics we look for in a good kyusu: a wide opening to make it easy to remove used leaves, wide body to allow leaves to expand fully from their needle-like dry leaf shape, and a fine mesh built-in strainer to filter out even small leaf particles (such as in deep-steamed Fukamushi Sencha).
When brewing Japanese tea, all of the water is meant to be poured out with each infusion (as opposed to Western-style brewing, where leaves are left in the water). For this reason, teapots are smaller to allow for full emptying between infusions, and making a fresh infusion each time.
Read more on the Tea Journal blog
Design: traditional Tokoname-yaki
Dimensions: 360mL (12.7 fl oz)
Care: We do not recommend washing the kyusu with soap (which will affect the taste of subsequent tea brews). Rather, simply tap the teapot while upside down over a bin to dispose of the leaves, then fill it up with water in the sink and swirl to wash out the remaining leaves. If needed, a toothbrush can be used to gently brush the fine mesh if leaves when clogged but typically just a quick water rinse and air drying is all you need for everyday use