What Kind of Teaware Should I Use to Make Japanese Tea?
There are many kinds of teaware to choose from, including side-handle, back-handle, top-handle, and no-handle teapots!
Since launching Kintsugi House, I’ve been asked frequently about what tools are needed to brew Japanese tea. With so many kinds of teaware out there, the choices are as myriad as types of tea. It comes down to what tea you are making, personal preference, possibly the alignment of the stars... There’s no single “right” or “wrong” answer.
To help narrow things down, I decided to do a series of posts highlighting common types of Japanese teaware. First up: the kyūsu teapot.
What is a Kyūsu Teapot?
In English-speaking countries, a kyūsu usually refers to the side-handle teapot associated with Japanese tea culture. In Japanese, kyūsu simply means “teapot,” so if you fall down the rabbit hole of Japanese teaware, you’ll encounter other styles, like top-handle (uwade kyūsu) and back-handle (ushirode kyūsu) teapot as well.
The side-handle (yokode) kyūsu is a great everyday teapot, especially for brewing teas that use hotter water. The side handle design allows you to secure the lid with your thumb while you pour, creating a fluid, one-handed motion that doesn’t strain the wrist. Most kyūsu also come with an internal filter or mesh that gives tea leaves room to expand while keeping smaller bits out of your cup.
Why Does Room for Tea Leaves Matter?
Loose-leaf teas typically contain many more layers of flavor compared to tea bags. As the leaves expand in hot water, they release their flavor compounds—a process referred to in the tea industry by the dramatic phrase, “agony of the leaves.” Infusing tea in a small tea ball or similarly tight space restricts the leaves’ ability to expand, meaning those flavor compounds don’t have a chance to release into your cup. A kyūsu makes this process easy, giving the leaves space to unfurl while tidily keeping them in out of your cup once the infusion is poured.
One thing to note: a kyūsu’s filter is typically built in, so once the tea is finished steeping it needs to be poured immediately. If you leave any behind, the liquor will over-steep and turn bitter, and the leaves will not reinfuse as well as they might otherwise. Many avid tea drinkers will firmly shake the pot to extract every last drop.
Is a Kyūsu for You?
Kyūsu are a reliable option for making tea, especially if you’re a fan of Japanese green teas like hojicha or kukicha. They’re functional, versatile, and designed with both form and function in mind. If you’re new to Japanese teaware, a kyusu is a great starting point.
A brief final word about clay and glazes. Many teapots, including many kyūsu, are meant to be rinsed out by hand with just water and a gentle brush when they are cleaned. Soaps and harsh detergents may soak into the clay and affect the flavor of your tea. This is also a consideration when choosing what tea to make in your pot. If you want a teapot that can handle both a delicate green tea and a loud mint tisane, be sure to look at the care instructions before you make a purchase!
Stay tuned for the next post in this series, where I’ll explore one of my personal favorite items of teaware, the houhin.
