Japanese Kyusu Teapots: What They Do and What to Look For

Why the handle is on the side

The side handle sits at roughly 90 degrees to the spout. It looks unusual and it is genuinely ergonomic for the task, because kyusu brewing involves short steeps and full, decisive pours repeated several times.

A side handle lets you pour with a wrist rotation rather than a shoulder movement, and it keeps your hand away from steam rising through the lid. For small vessels poured often, it is faster and more controlled than a rear handle.

The built-in filter is the real feature

Japanese greens — sencha in particular, and fukamushi especially — produce a great deal of fine leaf particulate. A tea strainer clogs immediately.

A kyusu has an integrated filter, and the type matters:

For fukamushi sencha, a fine ceramic or stainless mesh is close to essential. Anything coarser sends a cloudy, gritty cup into the cup.

Pour it completely dry

This is the technique point that changes results. Leaving liquid in the pot means the leaf keeps extracting, so your second infusion begins over-steeped before you have added water.

Pour until nothing more comes out, then tip a little further. Japanese practice describes the last drops as the most concentrated and flavourful part of the infusion.

Material

Unglazed clay (Tokoname is the classic) is porous and conditions over time toward the tea you brew in it — dedicate it to one type. Glazed ceramic and porcelain are neutral and better for anyone who drinks a range of greens.

Thin walls suit green tea: they lose heat, and Japanese greens want water well below boiling anyway.

Care

Rinse with hot water only. Never use detergent on unglazed clay, which absorbs it and will return it to your tea for months. Air dry with the lid off so the interior does not stay damp.