If you are interested in Japanese green tea, chances are you have already come across the iconic Japanese teapot known as the kyūsu (急須). Its side handle and compact shape make it instantly recognisable, but this teapot is much more than a beautiful object. It has been carefully designed to brew Japanese tea in the best possible way, helping each leaf release its full flavour and aroma.
At Ikedoki Tea, we use them every day, whether during our tea tours or throughout our long working days. Brewing tea with the right teapot is an essential part of the experience!
Let’s take a closer look at the history of the kyūsu, its design, and why it remains one of the most important tools for brewing exceptional Japanese tea.
The Origins of the Kyūsu
Although the kyūsu is now closely associated with Japanese tea culture, its origins actually lie in China.
The word “kyūsu” (急須) is believed to derive from Chinese, where it originally referred to a vessel used for pouring or heating liquids rather than specifically for brewing tea. During Japan’s Edo period (1603–1868), this type of vessel was introduced to Japan through Nagasaki and was gradually adopted throughout Japan.
Around the same time, a major change was taking place in Japanese tea culture. Until then, powdered tea, which eventually evolved into today’s matcha, had been the dominant way of drinking tea among the educated classes and in formal tea culture. However, loose-leaf tea, known as “sencha”, began to spread thanks to the influence of the Chinese monk Ingen and later the tea master and Buddhist monk Baisao, who popularized a more accessible way of enjoying tea.
As sencha became increasingly popular throughout Japan, new tools were needed. Unlike powdered tea, loose leaves needed enough room to expand while also requiring an efficient way to separate the leaves from the liquor when pouring. The kyūsu was the perfect solution.
Today, it has become the traditional teapot for brewing Japanese green tea and remains an indispensable part of everyday tea culture.
The Modern Kyūsus
In Western countries the word “kyūsu” is often used specifically to describe the side-handled teapot. In Japanese, however, the word is actually much broader. It simply means “teapot” and can refer to several different styles.
The most famous one, and the one we are focusing on for this article, is the yokode kyūsu, recognizable by its side handle positioned at a 90-degree angle to the spout. But there are other styles:
- Ushirode kyūsu, with a rear handle similar to a Western teapot.
- Uwade kyūsu, with a handle on top, often used in larger households or restaurants.
- Hohin, a handleless teapot traditionally used for brewing premium gyokuro or delicate teas at lower temperatures.
The Anatomy of a Yokode Kyūsu
The yokode kyūsu is not simply beautiful, it is remarkably practical.
Traditionally, these teapots are made of unglazed clay, although glazed ceramics, porcelain, and even glass versions can be found.
A typical kyūsu holds between 200 and 350 ml, much smaller than most Western teapots. This smaller capacity is intentional. Japanese green tea is usually brewed in several short infusions rather than one long steep, allowing each infusion to reveal different flavors and aromas.
The side handle offers excellent control when pouring. With a simple wrist movement, tea can be poured quickly and smoothly.
Inside the kyūsu, you will usually find one of two types of filters:
- Sasame – a ceramic filter built directly into the body of the teapot.
- Obi-ami – a fine stainless-steel mesh that efficiently catches even the smallest tea leaves.
Both designs allow the tea to pour smoothly while keeping the leaves inside the pot.
Why Unglazed Clay Is So Special
Traditional kyūsu are often crafted from porous, unglazed clay.
This natural material offers several advantages. It helps maintain a stable brewing temperature without overheating the tea. More interestingly, the porous clay is believed to absorb tiny amounts of tea oils over years of use.
Because of this, some people dedicate one kyūsu to a specific family of teas. Over time, the teapot develops its own subtle character, making each future brew even more enjoyable.
For this reason, you should avoid using soap to clean an unglazed kyūsu. Instead, simply rinse it thoroughly with hot water after each use and allow it to dry completely with the lid removed. This will keep the teapot in excellent condition for many years.
Our Favorite: Arita Porcelain
At Ikedoki Tea, we have a particular affection for Arita porcelain when it comes to recommending cups and teapots.
Near Nagasaki, the historic city of Arita, located in Saga Prefecture, is widely recognized as the birthplace of Japanese porcelain, with a tradition dating back more than 400 years. The region’s artisans continue to combine centuries-old techniques with contemporary design, creating teapots that are both functional and elegant, including yokode kyūsu
Porcelain provides a clean, neutral brewing environment that lets the unique characteristics of each tea shine through. It is especially well suited for people who enjoy exploring different varieties of Japanese tea without dedicating separate teapots to each one.
Because Arita is located close to Higashisonogi, where many of our teas are grown, using these locally crafted kyūsu feels like a natural partnership between two remarkable traditions of Kyūshū. Some of our tours even include a visit to Arita’s porcelain factories and shops.
How to Brew Tea with a kyūsu
Using a kyūsu is simple, but a few small habits can make a significant difference in the final cup.
1. Warm the teapot, cool the water
Before brewing, pour hot water into the empty kyūsu. This helps stabilize the brewing temperature and allows the tea to extract more evenly. Then discard the water in a yuzamashi, a traditional vessel used to cool the water before brewing.
2. Add the tea leaves
Place the desired amount of loose tea into the warmed kyūsu.
Smell it! As you have already warmed the kyūsu, the tea leaves are ready to deliver some of their secret aromas. Take some time to appreciate it.
3. Pour in the water
Use water at the temperature recommended for your tea. At Ikedoki, we have a wide selection of tamaryokucha, regional green tea from the prefectures of Nagasaki and Saga. We usually brew the first brew at 60-70°C.
Pour the water into the kyūsu and allow the tea to steep for the recommended time (first brew usually for 1 minute).
4. Pour every last drop
Once the infusion is complete, pour the tea steadily until the kyūsu is completely empty.
This step is extremely important. Leaving tea inside the pot continues the extraction process and may make the following infusion overly strong or bitter. The Japanese also like to say that the last drops are the most delicious ones. The last drop of the pour, supposedly the most full and rich in flavour, is called the “golden drop”, and usually when pouring out the tea, one will shake the kyūsu to get the last drops of tea out.
If your teacups are small, pour a little into each cup in several rounds so that every cup has the same strength. If you are not sure it will completely fit in your cups, you can transfer the tea into your yuzamashi before pouring it into cups.
A Teapot That Reflects Japanese Tea Culture
The kyūsu is much more than a simple utensil. It represents generations of craftsmanship, thoughtful design, and the Japanese approach to tea.
Compared to Western teapots, it looks almost tiny. But this size perfectly reflects the philosophy behind Japanese tea.
High-quality Japanese teas are brewed with relatively small amounts of water and short infusion times. Rather than producing one large pot of tea, the leaves are infused several times, each infusion revealing different layers of sweetness, umami, freshness, and aroma.
A smaller teapot also allows all the tea to be poured out quickly once the infusion is complete. The kyūsu encourages precision, patience, and attention to detail—qualities that are deeply rooted in Japanese tea culture.
Every aspect of its shape—from the side handle to the built-in filter and compact size—has been carefully refined to help create the best possible cup of tea.
Whether you are discovering Japanese green tea for the first time or have been enjoying it for years, brewing with a kyūsu encourages you to slow down, pay attention to each infusion, and appreciate the subtle changes that occur from one cup to the next.
It is a small object, but it carries centuries of history and tradition. We hope that the next time you prepare a cup of Japanese tea, you will see this beautiful teapot not just as a brewing tool, but as an essential part of the journey from leaf to cup.
Author: Sara C.