Why a kyusu, not just any teapot
A kyusu (ζ₯ι ) is optimised for small quantities of fine-leaf tea at low temperatures β exactly the conditions Japanese green tea wants. The built-in ceramic filter is finer than almost any Western teapot strainer, so leaves like fukamushi sencha (which behave almost like powder) don't end up in your cup. And the clay interior absorbs, over years, the flavour of the teas brewed in it β so pots "season".
The three big decisions
1. Handle style
- Yokode (ζ¨ͺζ) β side handle, perpendicular to the spout. The classic Japanese style, designed for one-handed pouring of small quantities. If you're right-handed, default to this.
- Ushirode (εΎζ) β back handle, like a Western teapot. Better for larger pots and left-handers.
- Uwade (δΈζ) β top handle, like a dobin. Traditionally used for bancha and hojicha brewed with boiling water.
2. Clay origin
- Tokoname (εΈΈζ»ηΌ) β Aichi prefecture. Famous red clay, high in iron. The best-known kyusu style; the iron in the clay interacts with tannins and softens the cup. Start here.
- Banko (θ¬ε€ηΌ) β Mie prefecture. A purple clay with very low iron. Neutral β lets the tea speak for itself.
- Hagi, Tokoname purple, Shudei β beautiful, more collectable, higher prices.
- Porcelain / glass β won't season, easy to clean, dishwasher-safe. A reasonable choice if you brew many different teas.
3. Size
- 150β200 ml β one person, tasting portions, gyokuro.
- 250β350 ml β two people, everyday sencha.
- 400β600 ml β family-size, hojicha and bancha.
The biggest beginner mistake is buying a kyusu that's too big. Small is fine. Small is, in fact, better.
What to look for inside
- Ceramic mesh filter (ceramesh / sasame) β the fine dotted pattern in the wall of the pot, next to the spout. Essential for fukamushi sencha. Many cheap kyusus substitute a stainless-steel basket β fine for hojicha, bad for sencha.
- Drip-free pouring β a good kyusu pours to the last drop with a clean cut. Ask the seller, or look for "kire" in the product description.
- Thin walls β thick walls hold heat, which is the opposite of what you want for sencha. Look for lightweight pots.
What not to do
- Don't use soap. Rinse with hot water and air-dry. Soap strips the seasoning and ruins the inside of the pot.
- Don't microwave or dishwasher an unglazed clay kyusu. Porcelain is fine.
- Don't dedicate your first kyusu to gyokuro only. Start with sencha. You'll brew more of it, and the pot will season faster.
Recommended starter kyusus
Tokoname Shudei Kyusu β 300 mlThe default "first Japanese teapot" for a reason. Red clay, yokode, ceramic mesh.
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Hakusan Porcelain Kyusu β 360 mlDishwasher-safe, neutral-tasting, indestructible.
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Hario Chacha Kyusu Maru β glassSee the leaves brew. Great for understanding how Japanese tea opens up.
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Once you have a kyusuβ¦
Fill it with the right leaves. Our tea-type guides have starter picks for each style.
Browse Japanese tea types β