The Kyusu teapot

The Japanese teapot - Kyusu

The handmade teapot with side handle

Why should I use a Kyusu at all?

A Kyusu allows the tea leaf to unfold freely and thus release the aroma and nutrients better and faster. In addition, the types of clay used ensure a better aroma and therefore an optimally successful infusion.

For each type of tea there is a preferred Kyusu clay and a corresponding type of sieve.

Does the natural tone make a big difference in taste?

This question is best answered with a counter question: Is there a noticeable difference in taste if you drink the water from a cup instead of a glass?

The answer to this question is always yes.

However, porcelain cups are usually glazed or polished, so the clay does not come into contact with the tea or water as much as in a very porous Kyusu.

This shows how much the aroma can differ. This has amazed many tea drinkers during tastings.

The Secret of the Small Japanese Teapots

The Art of Multiple Infusions

In the world of Japanese tea, the teapot, known as kyusu, plays a central role. Those who pick up a traditional Japanese teapot for the first time may be surprised by their size - they are often considerably smaller than their Western counterparts. This choice of size is no accident, however, but reflects a deep appreciation for tea preparation and presentation, particularly the practice of multiple infusions.

The philosophy behind the size

The size of Japanese teapots is closely linked to the ceremony and intimacy of tea drinking. A smaller pot encourages the idea of ​​sharing and creates a more personal, almost meditative experience when brewing tea. But the key reason for the compact size is the practice of multiple infusions - a process that allows the same tea leaves to be infused multiple times to discover different flavor profiles with each infusion.

Multiple infusion: A journey through worlds of taste

The multiple infusion is a testament to the Japanese appreciation of efficiency and respect for resources. By reusing the tea leaves for multiple infusions, the tea drinker discovers an evolution of the flavor - from the initial strong, intense notes to more subtle, gentler tones in later infusions. This process not only allows a deeper insight into the complexity of the tea, but is also economical and environmentally friendly.

The Practice in Detail

The art of multiple infusions begins with the first infusion, which is often the shortest, to "awaken" the tea leaves. Each subsequent infusion will be slightly longer than the previous one, releasing different layers of flavor. Small teapots are ideal for this practice as they allow precise control of water volume and temperature, which is crucial for releasing the tea's complex flavors.

Why are Japanese teapots so small?

Smaller teapots not only support multiple infusions, but also highlight the quality of the tea. They allow the tea drinker to focus on a smaller amount of tea and prepare it with greater attention and care. In addition, the limited size promotes a more intimate tea drinking experience, whether alone in a moment of peace or in company, where each infusion is appreciated and enjoyed.

The Origins of the Kyusu Teapot

The origins of the Kyusu can be traced back to the 17th century, a time when tea as a beverage was gaining popularity in Japan. Originally, teapots made in China were used to brew loose tea. However, with the growing popularity of tea in Japan, Japanese artisans began to design their own teapots that were more suited to Japanese tea ceremonies and everyday tea drinking.

development and diversity

Over the years, the Kyusu evolved to support different styles of tea brewing. The traditional Kyusu features a side handle that makes pouring the tea easier and helps distribute the heat effectively. This design differs from the Chinese teapot with its top handle and is specifically tailored to the needs of Japanese tea brewing.

There are different types of Kyusu designed for different types of tea and preparation styles. These include:

• Yokode Kyusu : The most commonly used form with a side handle.
• Ushirode Kyusu : Has the handle on the back, similar to Western teapots, and is good for large quantities of tea.
• Hohin : A handle- and spout-less pot for high-quality green tea that uses a lower water temperature.

materials and craftsmanship

Kyusu are traditionally made from a variety of materials, including ceramic, porcelain, and the famous Tokoname and Banko clays, which are known for their high qualities and ability to enhance the flavor of tea. The craftsmanship and design of a kyusu are crucial to its functionality, with every aspect from the shape of the spout to the size of the strainer carefully considered to optimize the tea experience.

Banko Kyusu

From the city of Yokkaichi in the Mie region

The iron-rich natural clay from this region, in combination with a strong reduction firing, results in the famous purple-dark red color.

During the firing process, the hardness and porosity are increased, which leads to

that the Kyusu acquires specific properties.

The ingredients of the tea and water react with the porous clay. In the case of Banko Kyusu, this results in a less bitter and astringent infusion.

The sweetness and umami of shaded teas is thereby significantly enhanced.

We recommend Kabusecha , Gyokuro or umami-rich Sencha & Tamaryokucha to brew in conjunction with a Banko Kyusu.

Over time, a patina forms inside the Kyusu, which further improves the taste of the tea.

Ideally, you should brew as similar varieties as possible in a Kyusu in order to maximize this positive effect.

Tokoname Kyusu

From the Aichi region in Tokoname

The red iron-rich natural clay of this region can be Reduction firing black or by a oxidation fire red be dyed.

During the firing process, the hardness and porosity are increased, which means that the Kyusu acquires specific properties. The ingredients of the tea and the water react with the porous clay and change the aroma in a particularly beneficial way.

First of all, about the black reduction firing:

The porous black natural clay after the firing process leads to a full-bodied and balanced aroma of the tea brewed in it. This clay is a perfect all-rounder, because every tea brewed in it benefits from its taste.

The red oxidation fire:

After the firing process, it leads to an intensifying character for fruity and grassy Teas like Sencha, Kukicha & Shincha or Tamaryokucha.

Over time, a patina forms inside the Kyusu, which further improves the taste of the tea.

Ideally, you should brew as similar varieties as possible in a Kyusu in order to maximize this positive effect.

types of sieves

What are the advantages and differences?

Obi-ami:

Stainless steel panoramic round sieve is suitable for all types of tea, especially deeply steamed ones, as it cannot clog.

Hiratai-ami:

Flat stainless steel sieve in front of the spout is suitable for all types of tea and is easier to clean.

Sasame:

A flat ceramic strainer in front of the spout for small leaf tea. Used for Sencha, Kabusecha, Gyokuro & Tamaryokucha.

Kago-ami:

A separate stainless steel strainer, sometimes with a handle. Used in cast iron teapots or some Kyusu, it makes cleaning the pot much easier as it is removable.

Ana-shi:

Consists of large holes that are worked into the teapot in front of the spout. Is used for small teapots such as a Hohin.

Do you want to experience the subtle differences in flavor that a real Kyusu teapot can release? Do you want to take your tea ceremony to the next level while forging a deep connection with Japanese tea culture? Visit our shop and discover our hand-picked selection of authentic Kyusu teapots. Each pot tells its own story and is waiting to become part of your daily tea rituals. Whether you are a connoisseur or just starting your journey, find the perfect Kyusu that will warm not only your tea but also your heart.

[Discover our Kyusu teapot collection now!]