About Kyusu

The Kyusu, that elegant yet functional teapot, is an integral part of Japanese tea culture. Its origins and spread tell of a deeply rooted tradition that places equal emphasis on aesthetics and functionality. The word "kyusu" simply means "teapot" in Japanese, but it is representative of a special shape with a handle on the side that allows tea to be brewed effortlessly and stylishly.

Kyusus come in different types, with the yokode kyusu, the one with the characteristic side handle, being the best known. This shape sits comfortably in the hand and is ideal for pouring into small tea bowls without losing any drops. The side handle maximizes control over the speed and quantity of pouring, which is particularly important for precise infusions of Japanese Sencha or Gyokuro.

There is also the ushirode kyusu, where the handle is attached to the back like western teapots, and the houhin, a small teapot without a handle, which is perfect for preparing high-quality gyokuro or for infusing precious varieties. Each of these variations has its specific purpose and symbolizes the harmony between form and function.

Kyusu materials vary, but it is often made of clay from the Tokoname region, one of Japan's six ancient kilns. This clay is known for its unique ingredients, which not only preserve the aromas of the tea, but can even intensify them. Tokoname kyusus are coveted because they develop a patina over time that sublimates the flavors of each infusion, enriching the experience for tea lovers every time.

To prepare Japanese tea with a kyusu, the water is poured over the carefully weighed tea leaves in a meditative and almost ritualistic manner and then left to infuse for a few seconds. This brevity is crucial to minimize the bitterness and preserve the delicate aromas of the tea. The art of preparation lies in the balance between the right water temperature, the amount of tea and the steeping time - the kyusu plays an indispensable role in perfecting this process.

There is usually a built-in sieve on the underside of the kyusu, which holds back tea leaves and enables clear pouring. These include variants such as the "Sasame" sieve, a porcelain sieve that effectively filters fine particles and brings out the best in fine teas.

Studying the kyusu reveals the richness of Japanese tea culture and shows how deeply rooted these utensils are in the philosophy of enjoyment and mindfulness. The kyusu is more than just a tool - it is a symbol of the Japanese art of tea drinking and embodies the essence of precision and mindfulness in everyday ritual.