Kyusu

Kyusu is a traditional Japanese teapot used primarily for brewing green teas such as sencha, gyokuro, and bancha. It is typically small, with a capacity around 100 to 350 milliliters, designed to serve multiple small cups. A distinctive feature is the side handle (yokode kyūsu), which places the hand beside the body of the pot rather than on top, enabling controlled pouring and a comfortable grip.

Most kyusu are made from ceramic clay, including varieties associated with famous pottery regions. Tokoname ware from Aichi Prefecture is especially renowned for teapots, though kyusu are produced in stoneware, porcelain, and, in some cases, cast-iron forms. Many kyusu include a built-in filter or mesh near the spout to trap loose tea leaves, producing a clean pour without needing an external strainer.

Design variations commonly emphasize practical pouring. The body is usually compact and may be cylindrical or slightly flared, with a short spout and a snug-fitting lid. The side-handle design is valued for its balance and ease of control when pouring hot tea.

Care and use: pre-warm the pot with hot water before brewing, fill with tea and hot water, and pour slowly to control extraction. Avoid detergents on porous clay pots, as they can affect flavor; regular rinsing after use helps maintain patina and flavor. Kyusu are appreciated both for everyday tea preparation and as craft objects, reflecting a long tradition in Japanese tea culture.