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#39 Ayano Hitotsumatsu (130ml)
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#38 Ayano Hitotsumatsu (170ml)
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#37 Ayano Hitotsumatsu (100ml)
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What is a Kyusu?
A kyusu is a traditional Japanese teapot designed specifically for brewing loose-leaf tea. Unlike Western teapots, the kyusu is built around the precise needs of Japanese tea: short steeping times, controlled pouring, and a fine internal mesh that lets even the smallest leaves infuse freely without spilling into the cup.
The most recognizable form is the yokode kyusu, with a hollow side-handle that allows for natural, one-handed pouring. Other forms include the ushirode (back-handle) kyusu used for larger ceremonial gatherings, and rare top-handle designs favored by collectors and specific tea practices.
Each form reflects centuries of refinement around a single goal: making Japanese tea taste exactly as it should.
How are They Crafted?
Japanese kyusu are shaped by hand on the potter's wheel, fired in traditional kilns, and finished with techniques specific to each
artisan and region. Tokoname, in Aichi Prefecture, is famous for its iron-rich red clay, which is said to soften the bitterness
of green tea and enhance its natural sweetness. Other regions, such as Banko, Hagi, and Mashiko, contribute their own clays, glazes, and aesthetic traditions.
Beyond clay and shape, the most important detail of any kyusu is its internal mesh. A well-made kyusu features a precisely fitted ceramic filter that holds back fine tea leaves while allowing the brew to flow freely. This is where the craftsmanship of the artisan is most evident, and where a true working kyusu becomes immediately clear.
Why Use a Kyusu?
Japanese tea, especially sencha and gyokuro, requires precise brewing: low water temperatures, short infusion times, and careful pouring to capture the umami at its peak. A kyusu is designed to make all of this intuitive.
The wide, shallow body allows leaves to unfurl fully. The integrated mesh removes the need for a separate infuser. The side-handle grip stays cool while pouring hot water, and the spout is engineered to release the final drop, the most flavorful part of any brew. For anyone serious about Japanese tea, the right kyusu transforms the experience completely.
FAQs
Is a Kyusu suitable for beginners?
Yes, a kyusu is one of the most intuitive ways to start brewing Japanese tea. The integrated mesh removes the need for additional tools, and the side-handle provides natural control over pouring.
Start with a 200ml to 250ml yokode kyusu and a basic sencha; the kyusu will guide you toward the right technique through use.
Can I use a Kyusu for any type of tea?
Yes, but while most kyusu are versatile, certain forms are designed for specific teas.
The shiboridashi, with its broad shape and small spout, is traditionally used for high-grade gyokuro, where slow steeping and low water temperatures matter most.
Hohin kyusu (handle-less and shallow) are similarly suited to delicate, high-end teas.
Larger ushirode (back-handle) kyusu are often preferred for hojicha or sharing among multiple people.
Choosing a kyusu that matches your favorite tea elevates both the brewing precision and the ritual itself.
What size Kyusu should I choose?
Most Japanese tea is brewed in small portions; typically 60 to 180ml per serving. For solo brewing, a kyusu between 150ml and 250ml works well. For two to three people, look for 250 to 400ml. Larger sizes are typically reserved for hojicha or sharing settings.
Which clay is best for Japanese Tea?
Tokoname red clay is the most celebrated for green tea, as its iron content is believed to soften astringency and round out
flavor.
However, every region offers something unique: Banko clay holds heat well, Hagi develops character over the years of
use, and stoneware kyusu offers durability.
The "best" clay depends on the tea you drink and the way you brew it.
How do I care for a Kyusu?
Rinse your kyusu with hot water before and after each use, and avoid soap, which can be absorbed by porous clay.
After use, allow the kyusu to air dry completely with the lid off. Over time, the inside of an unglazed kyusu may develop a patina that enhances the flavor of your tea; a sign of a well-loved teapot.
Find your next tea to go with your Kyusu
Explore Our Tea Collections
Curated by Mohei Tea
Mohei Tea works directly with dedicated producers and artisans across Japan to curate teas and teaware that reflect the craftsmanship, terroir, and traditions of Japanese tea culture.
In a time when many local farmers and craftsmen face increasing pressure and uncertainty, our mission is to help them thrive by bringing their work to tea lovers around the world.
Each kyusu in our collection is handmade by master potters and selected by Mohei Honda, our 5th-generation tea master based at the foot of Mt Fuji and Chairman of the Association of the 100 Best Teas of Shizuoka.
We commit to offering only exceptional pieces that embody the highest standards of quality and authenticity.