What is a Kyusu teapot?
Written by Dian VAULTIER·Published
In Brief
- The Kyusu teapot is the emblematic utensil of traditional green tea preparation in Japan, recognizable by its side handle positioned perpendicular to the spout.
- The Kyusu takes its name from the contraction of terms referring to a vessel used for infusing.
- The HOLLIN sommelier's expertise: what is a Kyusu teapot, explained by a purist Tea House specializing in pure tea, based in Sartrouville (Île-de-France) and shipping its fine teas worldwide.
The teapot Kyusu is the emblematic utensil of the traditional preparation of green tea in Japan, recognizable by its side handle positioned perpendicular to the spout. Its design meets precise requirements for filtration and aroma preservation. This article details its history, production and proper use.
The origin and design of the Kyusu
The Kyusu takes its name from the contraction of terms referring to a vessel used for infusing. Its characteristic shape, with a side handle called yokode, allows for ergonomic handling that facilitates precise, even pouring, essential for distributing the tea liquor equally among several cups.
Traditionally made from Tokoname or Banko clay, Japanese regions renowned for their ceramics, the Kyusu benefits from clays rich in iron oxide that interact favorably with the tannins of green tea, slightly softening their perception.
The integrated filtration system
Most modern Kyusu feature a perforated ceramic filter, molded directly into the body of the teapot, replacing older removable metal filters. This design limits dead zones where the leaves could stagnate and continue to infuse after serving.
This fine filtration effectively retains even the finest Japanese green teas such as premium Gyokuro or Sencha, whose small particles could pass through filters with a wider mesh.
Regional variations of Kyusu
Tokoname's iron-rich red clay particularly appeals to lovers of green teas robust teas such as Bancha, while the lighter Banko clays are suited to delicate teas requiring greater neutrality of taste.
Proper use and care of your Kyusu
Regularly using the same Kyusu for a single category of tea encourages the development of an inner patina that gradually enriches future herbal teas infusions, much like Chinese Yixing teapots. Washing with soap should be avoided; a simple rinse with clean water is sufficient for its care.
Contrary to popular belief, the side handle offers better control over the pouring motion once mastered, limiting residual drips from the spout.
The purist selection of HOLLIN
The HOLLIN du Goût counter, located at 22 avenue de la République in Sartrouville, is open Monday to Saturday from 10h to 20h. Our Kyusu models, sourced from renowned Japanese manufacturers, are presented alongside our green teas for a coherent introduction to traditional preparation.
A demonstration of the pouring technique can be offered in the boutique for visitors discovering this utensil for the first time, ensuring confident handling from the very first use.
Frequently Asked Questions (FAQ)
- Why is the Kyusu handle on the side?
- This design, called yokode, provides better control over the pouring motion once mastered, distributing the weight of the teapot ergonomically and facilitating precise serving into several cups in succession.
- Is the Kyusu suitable for all types of tea?
- The Kyusu is specifically designed for Japanese green teas thanks to its fine ceramic filter, suited to small particles. It is less suitable for highly oxidized or compressed teas, which are better served using a Yixing clay teapot or a gaiwan.
- How should a Kyusu teapot be properly cared for?
- A simple rinse with clean water after each use is sufficient, without soap, in order to preserve the inner patina that gradually enriches the herbal teas. It is advisable to reserve each Kyusu for a single category of tea.