What is a Kyusu Teapot?

The kyūsu (急須) is a traditional Japanese teapot designed specifically for brewing green tea. The most common kyūsu features a side handle, making it easy to pour with one hand. However, variations exist, including teapots with a top handle (dobin) or a back handle (ushirode kyūsu). These teapots are crafted to enhance the delicate flavors of Japanese green tea.

Kyūsu vs. western teapots

Kyūsu teapots are generally smaller than Western-style teapots, reflecting the Japanese tea-drinking culture, which focuses on multiple short infusions rather than brewing a large pot at once. While they come in various shapes and colors, a key feature that sets them apart is the built-in filter. Since Japanese green tea leaves are often very fine, kyūsu teapots typically have small filter holes to prevent tea leaves from passing through while allowing them enough space to expand for optimal flavor extraction.

How to use a kyūsu teapot

Brewing tea with a kyūsu is simple and similar to using a Western teapot, but with a few key differences to maximize the tea’s flavor:

1. Add your tea leaves to the kyūsu. For a small batch, use about one tablespoon of green tea leaves.
2. Heat water to the ideal temperature, typically around 80–90°C (175–194°F) for Japanese green tea. Avoid boiling water, as it can make the tea taste bitter.
3. Pour approximately 180ml (6oz) of hot water into the teapot.
4. Close the lid and let the tea steep for about 60 seconds.
5. Pour and enjoy. Since kyūsu teapots have built-in filters, there’s no need for an external strainer.

With proper care, a kyūsu teapot can last for years, making it an essential tool for any Japanese tea enthusiast.