Japanese Tea pot (kyusu)

Japanese Tea Pot (kyusu)

The Japanese kyusu, also known as a tea pot, is a traditional container designed specifically for brewing Japanese tea. The kyusu usually has a handle and lid, and a built-in tea strainer for straining tea leaves. There are a variety of materials used for kyusu, including ceramic, cast iron, and clay, each of which affects the flavor and taste of the tea. The designs are often simple and elegant, reflecting the aesthetic sense of Japanese tea culture, which emphasizes harmony, respect, and purity.

In Japan, kyusu teapots are attracting attention as a way to better enjoy daily tea. The kyusu is a tea kettle that is used to make a cup of tea, and is used to make a cup of tea for a drink or a snack. Recently, many people spend more time at home and have more opportunities to drink tea.

The best way to drink delicious tea is to brew it in a kyusu. There are various types of kyusu, including shapes, materials, sizes, types of screens, and even designs. Depending on the type of kyusu, there are various types of tea suitable for use and different situations in which it can be used. Let's enhance your tea time by learning more about kyusu.

The time spent carefully brewing tea in a kyusu brings "relaxation," "healing," and "consideration" to our daily lives. Japanese tea can be enjoyed in a variety of ways during cold and hot seasons. Let's prepare your favorite kyusu and spend a wonderful tea time.

Yokote-type
~Standard in the Japanese kyusu world~

The yokote-type, which has a handle on the side, is the most standard style of kyusu for Japanese teas. It is ideal for pouring out every last drop of tea. It is characterized by the ability to pour while holding the lid with one hand, making it easy to pour into multiple teacups.

Uwate-type
~Suitable for a large amount of brewed tea! ～

The Uwate-shaped kyusu has a handle on top of the kyusu. This type is often seen in large earthenware teapots because it is easy to lift even though it is heavy. Most kyusu have a large capacity, making them ideal for making Bancha, Hojicha, Genmaicha, and other teas that can be enjoyed in large quantities.

Ushirote-Type
~Handle like a Teapot~

The ushirote-type has the handle on the opposite side of the spout. This type is often seen in teapots for black tea and Chinese tea. It is easy to use for both right- and left-handed people, and it is also easy to pour into the teacups of people facing each other.

Houbin
~with no handle! For high-grade teas~!

The sleek form without a handle is a kyusu for gyokuro and high-grade sencha teas brewed at low temperatures. Because it is brewed at low temperature, it is not hot and is brewed directly by holding the body. Since it has no handle, it takes up little space for storage.

Size of teapot

Size is important when choosing a teapot based on the number of people.

The saying "large does not necessarily mean small" does not apply to kyusu.

Choose according to how many cups you want to brew at once.

1-2 persons = 100-200ml
2-3 people = 200-340ml
3-4 people = 340-480ml

Choose the size that matches the number of people and the appropriate amount.

You will not be able to enjoy a good cup of tea if you have to pour hot water several times, or if you have too much tea because you can't pour it all.

It is convenient to use several different sized kyusu depending on the number of people.

Teapots have developed into various types for enjoying tea. It is recommended that you change the kyusu according to the tea leaves you brew. Select the right kyusu for you by paying attention to the shape and size of the teapot. Tea carefully brewed in the most suitable kyusu will have a different taste.