Brewing vessels · Japan
Kyusu
Side-handled Japanese teapot with an integrated mesh strainer for loose-leaf green tea.
- Origin
- Japan
- Period
- Edo period (18th century)
- Materials
- earthenware, Tokoname clay, Banko clay, porcelain
- Capacity
- 200-350ml
What it's for
Kyusu are built around the demands of Japanese green tea: lower brewing temperatures, short steeps, and tiny needle-shaped leaves that clog ordinary strainers. The side handle (yokode) keeps the user's hand below the hot lid and lets the wrist do the pouring work. This is the daily-driver pot for sencha, kabusecha, and hojicha in Japanese homes.
History
The kyusu form descends from Chinese side-handle pots imported during the Ming-Qing transition, but it became distinctly Japanese in Tokoname (Aichi) during the late Edo and Meiji periods. Tokoname potter Sugie Jumon is credited with developing the iron-rich shudei red clay that defines the classic style; this clay reduces tea bitterness through subtle ion exchange. Banko ware from Mie offers a similar effect at a lower price point.
How to use
Cool boiling water to around 70 to 80 C before pouring; for gyokuro, drop to 50 to 60 C. Use roughly 5g of leaf per 200ml. Steep one minute for the first infusion, then progressively shorter. Always pour to the last drop to avoid stewing the leaves between infusions. Rinse with hot water only; the unglazed interior should never see soap.
Buying tips
The integrated ceramic mesh (sasame) matters more than the exterior finish. A good sasame has hundreds of fine holes evenly distributed across the inner wall and pours without dribbling. Avoid kyusu with metal screen inserts, which clog and rust. Tokoname shudei and Banko shidei are the two reliable benchmarks. For a first pot, 250 to 300ml is the most useful size.
Variants
- yokode kyusu (side handle)
- ushirode kyusu (back handle)
- uwade kyusu (top handle)
- Tokoname shudei
- Banko purple clay
Best pairings
- sencha
- kabusecha
- hojicha
- genmaicha
- kukicha