How to Choose a Japanese Kyusu Teapot

Choosing the right Japanese kyusu teapot can greatly improve the taste and enjoyment of green tea. Japanese teapots are designed specifically for brewing teas such as sencha, gyokuro, houjicha, and genmaicha, with careful attention paid to clay, filter design, shape, and pouring balance.

At Artistic Nippon, we have specialized in handmade Japanese teapots for decades and regularly work with craftsmen from Tokoname, one of Japan’s most famous pottery regions. This guide explains the main points to consider when choosing a kyusu for your tea style and brewing preferences.

If this is your first Japanese teapot, a Tokoname kyusu with a ceramic mesh filter and a capacity of around 200–300ml is often a practical starting point for everyday sencha.

Choosing the Right Material for a Japanese Teapot

Porcelain teapots are said to heighten the fragrance of tea, and the smooth glazed surface leaves no traces of taste or smell. This provides a neutral environment for appreciating delicate aromas and flavours.

Stoneware teapots such as Tokoname ware are traditionally believed to soften astringency and create a mellower cup of tea. It is often said that catechin, which contributes to bitterness and astringency, interacts with the slightly porous interior surface of the teapot. Iron compounds in the clay are also thought to influence the taste of green tea.

Ceramic teapots also retain heat better than glass teapots, helping maintain stable brewing temperatures during infusion.

Tokoname Clay and Japanese Tea

Unblended clay is often referred to as Tokoname Shudei or Honshudei. “Shudei” means vermillion and refers to the reddish color of the clay after firing. Honshudei usually appears paler than blended vermillion clay.

Blending clay is common in Tokoname and is regarded as a form of artistic expression rather than a sign of inferior quality. Craftsmen carefully adjust clay mixtures to create different textures, colors, and firing effects.

While clay is often believed to soften astringency, many Japanese tea connoisseurs consider brewing temperature, water quality, and steeping time to be equally or even more important factors in preparing good tea.

How to Choose the Right Kyusu Size

The indicated teapot volume represents the full capacity measured near the brim or underneath the lid. In practical use, teapots are usually filled to around 70–80% of their full capacity.

Small kyusu are commonly used for high-grade sencha and gyokuro, while larger teapots are suitable for houjicha, bancha, and serving tea to several people.

As a general guide:

• 150–250ml: Sencha and gyokuro for 1–2 people
• 250–400ml: Everyday tea for 2–4 people
• 400ml and above: Houjicha, bancha, or family use

Ceramic Filters Used in Japanese Kyusu

Japanese teapots come equipped with a variety of ceramic filters designed to balance tea flow and leaf retention.

• 1. Sasame
• 2. Cera-mesh
• 3. Debeso (half-ball shape)
• 4. Do-ake (holes made directly on the teapot body)

Sasame and Cera-mesh filters are among the most common types used in Tokoname kyusu. Their fine and evenly distributed holes allow smooth pouring while reducing clogging.

Debeso filters are hand-punched half-ball shaped filters. The number and size of the holes depend on the craftsman. Some makers create hundreds of extremely small holes, requiring exceptional concentration and skill.

Do-ake filters have holes punched directly into the teapot body. While simpler in appearance, many tea enthusiasts appreciate the slower pouring speed and the brewing style this encourages.

Many tea drinkers use ceramic filters for fukamushi deep-steamed tea, although opinions vary considerably. Because fukamushi leaves are very fine and soft, they tend to adhere easily to ceramic filters, particularly during the second infusion. Hole size, pouring technique, and personal preference all play important roles regardless of filter type.

Frequently Asked Questions

What is the best Japanese teapot for green tea?

Tokoname kyusu are widely regarded as some of the best Japanese teapots for brewing green tea because of their light weight, excellent pouring ability, and traditional clay characteristics.

What size kyusu should I choose?

Small kyusu around 150–250ml are popular for sencha and gyokuro, while larger teapots are suitable for houjicha, bancha, or serving several people.

Are ceramic filters better than metal filters?

Ceramic filters are appreciated for their traditional appearance and smooth tea flow, while fine metal filters are often preferred for deep-steamed fukamushi tea.

Is Tokoname ware good for beginners?

Yes. Tokoname kyusu are durable, lightweight, easy to pour, and available in many sizes and styles, making them an excellent introduction to Japanese teaware.