What Is a Japanese Kyusu Teapot and How Is It Used?

A kyusu teapot is a must-have if you love Japanese green tea. It’s specially designed to bring out the delicate flavors and soothing aroma that make these teas so special. That’s why many tea lovers consider it an essential part of their tea routine—especially if you enjoy a calm, mindful brewing experience.

If you’re curious about how to use a Japanese teapot, don’t worry—I’ve got you covered. This easy guide will walk you through everything you need to know, from choosing the right style of kyusu to brewing the perfect cup of tea.

🍵 What Is a Kyusu Teapot?

A kyusu (also spelled kyuusu) is a traditional Japanese teapot mainly used for brewing green teas like sencha, gyokuro, and bancha. It’s usually smaller than Western-style teapots—around 270ml—which makes it perfect for precise brewing. This smaller size helps you get the best flavor out of your tea leaves.

Even though “kyusu” is often linked to sencha, there are actually different types made for different teas. So, knowing the styles can help you pick the best one for your tea preferences.

🫖 How to Brew Green Tea with a Kyusu (Step-by-Step)

Now that you know what a kyusu is, let’s go over how to use it the right way. Follow these simple steps to make a smooth, flavorful cup every time.

🌿 What You’ll Need:

• A kyusu teapot
• A water-cooling pitcher (yuzamashi)
• Measuring spoon
• Your favorite Japanese green tea
• A couple of teacups

Also Read: Stainless Steel vs Silicone Tea Infusers: Pros & Cons

✅ Step-by-Step Brewing Instructions:

Step 1: Boil and Cool the Water
Start by boiling fresh water. Then pour it into a yuzamashi to cool it to the right temperature for your tea.

Here are the ideal temperatures:

• Gyokuro: 50–60°C (122–140°F)
• Sencha: 70–80°C (158–176°F)
• Hojicha / Genmaicha: 90–100°C (194–212°F)

Measure about 1 teaspoon (5g) of tea for every 200–250ml of water.

Step 2: Add Tea to the Kyusu
Put the tea leaves directly into your kyusu.

Step 3: Pour in the Water
Once your water has cooled to the right temperature, pour it into the kyusu, filling it about 90%.
Tip: Don’t overfill—tea leaves need space to open up!

Step 4: Let It Steep
Place the lid on and let the tea steep:

• Gyokuro: 1.5–2 minutes
• Sencha: 1–1.5 minutes
• Hojicha / Genmaicha: 30 seconds–1 minute

Step 5: Pour and Enjoy
Hold the kyusu with one hand and secure the lid with your thumb. Pour the tea evenly, switching between cups a few times to balance the flavor.

⚠️ Important: Don’t leave leftover tea in the pot—it can turn bitter.

Also Read: Best-Selling Glass Teapot on Amazon: Is It Worth It?

💡 Extra Tips for Using a Japanese Teapot

• Kyusu teapots usually have a built-in strainer or groove to stop leaves from sitting in leftover water.
• Some come with a plastic ring at the spout to reduce drips.
• Many kyusu teapots are made from Tokoname clay, which helps enhance the flavor of green tea.
• Don’t use dish soap to clean your kyusu. Just rinse it with warm water.
• Never put your kyusu on a direct flame or stove—it’s for brewing, not boiling.
• Let it dry naturally with the lid off to avoid moisture buildup.

🧡 Why a Kyusu Makes Tea Better

A kyusu isn’t just a teapot—it’s a tool that brings out the beauty of Japanese tea. Its thoughtful design allows for slow, intentional brewing that highlights the tea’s flavor and aroma. Whether you’re just starting out or you’re already a tea fan, learning to use a kyusu can truly level up your tea game.

If you’re thinking of buying one, go for a Tokoname clay kyusu. This clay is known for holding heat well and improving taste by reducing bitterness. Pair it with high-quality Japanese green tea, and you’ll get a smooth, rich cup every time.

It’s a simple way to enjoy a calming moment—and a delicious tradition—in your day.