Japanese Teapots (Kyusu): How to Choose and Use One
A kyusu is a Japanese teapot made for brewing loose-leaf green tea. Small, balanced, and often with a side handle, it is designed to pour smoothly and to bring out the sweetness of tea like sencha and gyokuro. Here is how to choose and use one.
Types of kyusu
Yokode (side handle) — the classic Japanese form, poured with one hand; intuitive once you try it.
Ushirode (back handle) — a rear handle, familiar to Western tea drinkers.
Uwade (top handle) — a handle over the top, often for larger pots.
The strainer matters
Most kyusu have a built-in strainer — a fine mesh or a ceramic wall with holes — so tea leaves stay behind as you pour. A good, fine strainer makes brewing loose tea effortless and keeps the cup clear.
Size and everyday use
A kyusu of around 200–350 ml suits one or two people. Choose a size that matches how you drink: smaller for careful, repeated infusions; larger to share.
Care
Rinse with water and let it dry fully; avoid strong detergents, which can linger. Over time, the pot settles into the tea you brew — part of its quiet charm.
