Japanese Teapots: Types, Materials, and How to Choose

A single cup of tea changes the morning scenery.

One of the things almost all first-time visitors to Japan are moved by is the taste of Japanese tea. Even though it's "green tea," why does it taste so different when you drink it in Japan? Half of the secret lies in the quality of the tea leaves. And the other half is in the kyusu (teapots).

A kyusu is not just a "container for pouring hot water." It is a sanctuary where tea leaves and hot water meet, and its material, shape, and internal filter structure – every element – affects the final taste of a cup.

While pots and teapots are loved all over the world, Japanese kyusu have their own unique philosophy. While Western teapots evolved as "vessels to beautifully serve black tea," Japanese kyusu have been refined over hundreds of years as "vessels to maximize the delicate flavors of green tea, sencha, and gyokuro."

In this article, we will cover everything from the types, materials, selection, and care of Japanese kyusu. We hope you find your "kyusu for life."

The History of Kyusu: An Inseparable Relationship with Japanese Tea Culture

The Birth of Kyusu

Kyusu were introduced to Japan during the mid-Edo period (17th-18th centuries). Small spouted vessels called "chako" from China were brought in and incorporated into Japanese tea culture.

Of particular importance was the spread of "sencha" (steeped green tea) during the mid-Edo period. Until then, "matcha" involved grinding tea leaves into powder and whisking them, but sencha was a simple way to drink tea by putting tea leaves directly into a kyusu and pouring hot water over them. With the widespread adoption of sencha, kyusu became deeply rooted in daily life in Japan.

The culture of senchado (the way of sencha tea) also emerged, and kyusu became objects of art and craft. Kyusu crafted by master artisans, showcasing their ingenuity, can still be seen in auctions and museums today.

Tokoname and the Kyusu Honeymoon

Tokoname in Aichi Prefecture holds a special place in Japanese kyusu production. It is said that Tokoname ware kyusu account for approximately 80% of the national market share. There is no doubt that Tokoname's shudei (red clay) kyusu have set the standard for Japanese kyusu culture.

For more detailed information on Tokoname ware, please refer to the article below.

Tokoname Ware, the Sacred Home of Teapots, to the World

2. Kyusu Materials, Regions, and Characteristics

The material of a kyusu directly affects the taste of the tea poured from it. Let's take a closer look at common materials and their characteristics.

Ceramic (earthenware)

Tokoname Ware Shudei Kyusu

Made in Tokoname City, Aichi Prefecture, these kyusu use red clay (shudei) rich in iron. Since they are fired at high temperatures without glaze, fine pores remain in the clay. These pores are said to absorb the astringent components of tea, resulting in a mellow flavor.

They are particularly well-suited for green tea, hojicha, and genmaicha, and are said by enthusiasts to "mellow the taste of tea" as they acquire more character with prolonged use.

Hagi Ware Kyusu

Hagi ware from Hagi City, Yamaguchi Prefecture, undergoes a phenomenon called "Nanamake" (seven transformations) due to the nature of its clay. As it is used, cracks (crazing) appear in the glaze, and the color of the tea seeps into them. The process of the kyusu developing its own unique character is the greatest joy for Hagi ware lovers.

It has a soft mouthfeel and good heat retention. It is said to be well-suited for gyokuro and matcha.

If you want to know more about Hagi ware, please refer to the article below.

What is Hagi Ware? The "Living Pottery" Loved by Tea Masters for Four Hundred Years

Shigaraki Ware Kyusu

The coarse clay of Shigaraki, Shiga Prefecture, creates a rustic and powerful texture. The history of the region is ancient, and its unadorned beauty embodies the spirit of "wabi-sabi." It pairs well with teas that have a slightly stronger character, such as hojicha and bancha.

If you want to know more about Shigaraki ware, please refer to the article below.

What is Shigaraki Ware? Japan's Renowned Pottery with 1200 Years of History, Embodying the Texture of the Earth

Porcelain (stoneware)

Arita Ware / Hasami Ware Kyusu

These porcelain kyusu feature clear blue underglaze decoration on white porcelain. They are non-absorbent, so the color and aroma of the tea do not seep into the material, making them suitable for using with various types of tea. They are also easy to clean and hygienic. Ideal for those who want to enjoy the delicate aroma of gyokuro as it is.

If you want to know more about Arita ware, please refer to the article below.

What is Arita Ware? Japan's Oldest Porcelain with 400 Years of History

Kutani Ware Kyusu

Kutani ware kyusu, adorned with vibrant paintings, are often perceived as "ornamental," but they are perfectly suitable for everyday use. As porcelain, they do not easily transfer aromas, making them versatile for any type of tea. They add a unique touch of elegance for special occasions when entertaining guests.

If you want to know more about Kutani ware, please refer to the article below.

Kutani Ware: The World of Vibrant Painting, Continuing for 350 Years

Ironware (metalware)

Nambu Tekki Kyusu

Nambu Tekki from Morioka and Mizusawa in Iwate Prefecture boasts global recognition among Japanese crafts. Iron teapots have excellent heat retention, keeping water hot for a long time. Furthermore, it is said that trace amounts of iron dissolving into the water can soften the water (make it less hard).

However, there's an important point to note about Nambu Tekki kyusu. Those with enamel coating on the inside can be used as regular kyusu, but those made of uncoated raw iron are called "tetsubin" (iron kettles) and are meant for boiling water, not for steeping tea leaves directly. Always check before purchasing.

Tokoname, a Major Producer of Kyusu

Tokoname ware, primarily produced in Tokoname City, Aichi Prefecture, is counted among Japan's Six Ancient Kilns and is a traditional craft with over a thousand years of history. Its journey, continuing since the late Heian period, has always been a history of evolution as "utensils adapted to daily life." We will explain in detail the regional background of Tokoname ware and the charm of its representative product, the "kyusu."

The "Pottery Capital" Nurtured by the Sea and Hills

Tokoname is located on the west coast of the Chita Peninsula and has flourished as a hub for maritime transport since ancient times. This geographical condition was a major factor that propelled Tokoname ware to a nationally recognized brand.

In the past, Tokoname was a thriving center for producing large jars, pots, and clay pipes. These massive products, fired in "noborigama" (climbing kilns) built into the hillsides, were transported by ship from Ise Bay across the country, supporting people's lives. Even today, the town of Tokoname retains a unique landscape that tells of its past glory, with brick chimneys, old kiln walls, and "Dokansaka" (clay pipe slopes) where discarded clay pipes are embedded.

Until the early Showa period, heavy industry-style ceramic production was dominant. After the war, however, with changes in the times, production shifted to tea utensils, bonsai pots, and architectural tiles, which require more delicate techniques. Today, Tokoname continues to hold its position as a leading "Pottery Capital" in Japan.

The Essence of Tokoname Ware Kyusu

The product that symbolizes Tokoname ware is the reddish-brown "shudei" (red clay) kyusu. The reason why this kyusu continues to be loved by tea connoisseurs is not merely its beauty, but also the "scientific basis" for its dramatic alteration of tea flavor.

Iron makes tea mellow

Tokoname clay contains a high amount of iron oxide. Shudei kyusu are "unglazed," meaning they are fired without glaze, so the tea components come into direct contact with the clay surface. At this time, the iron in the clay reacts with the tannins in the tea, which is said to remove the tea's characteristic astringency and bitterness, resulting in a mellow and refined taste.

The ultimate "lid fitting" technique

When you pick up a Tokoname ware kyusu, you'll be surprised by its precision. A process called "futasuri" (lid grinding) ensures that the lid fits perfectly flush with the body, maintaining high airtightness. This prevents the aroma of the tea from escaping and maximizes the steeping effect. Furthermore, the sharp pour of the spout is also a testament to the skilled craftsmanship (lathe work and hand-finishing).

The joy of "nurturing" it. A vessel that changes over time.

Just as Hagi ware undergoes "Nanamake" (seven transformations), Tokoname's shudei kyusu is also a "growing vessel." The unglazed surface, with repeated use, absorbs the oils from the tea, gradually acquiring a deep, lustrous sheen. This is called "yōko" (nurturing the pot), and it's a culture that celebrates the process of cultivating a tool into a unique, personal item.

Tokoname ware is a rare production area where the bold traditions of large-scale production from the medieval period and the meticulous teapot-making techniques refined since the early modern period have merged. Kyusu, in particular, are highly valued by enthusiasts worldwide as "ultimate tools" supporting Japanese tea culture. A cup brewed in a Tokoname kyusu will transform the simple act of drinking into a rich and profound "cultural moment."

Kyusu Shapes and Functions: Secrets of Design You Should Know

Spout Position

Kyusu are largely divided into three types based on the position of the spout.

Yokode (side-handle): A type with the handle protruding horizontally. It is the most common and easy to hold with one hand. Suitable for all types of Japanese tea.

Ushirode (back-handle): A type with the handle opposite the spout, similar to a Western teapot. Often larger in size, it is suitable for brewing multiple servings of tea at once.

Uwade (top-handle): A type with an arched handle on top. Commonly seen in Taiwanese tea ware, but also used in Japan. It is less prone to getting hot, making it easy to handle hot water.

Types of Tea Strainers

The tea strainer inside the kyusu is the most important part of its function.

Fine ceramic holes: Common in earthenware kyusu. The size of the holes determines how much tea leaf particulate passes through. For fine tea leaves (such as green tea with matcha), holes that are too small can get clogged.

Metal mesh: A metal strainer that can be added later. It can be attached to any kyusu and has the advantage of being replaceable if it gets clogged.

Overall internal holes (round or bullet-shaped ceramic strainer): Common in Tokoname ware kyusu, a type where a hemispherical strainer is integrated into the interior. Easy to keep clean and functional.

4. How to Choose the Best Tea for Your Ceramic Kyusu

Sencha / Fukamushi Sencha

The most common type of green tea in Japan. It's typically brewed with water around 80℃. Tokoname ware shudei kyusu or Arita ware porcelain kyusu are particularly well-suited. A capacity of 250-400ml is convenient.

Gyokuro

A representative of high-grade teas. Brewed slowly at a low temperature of 50-60℃ to maximize the umami components (theanine). A small (100-150ml) Hagi ware or porcelain kyusu is ideal. Ceramic kyusu, which lose heat more easily, can be advantageous for the low-temperature extraction of gyokuro.

Hojicha / Genmaicha

Hojicha and Genmaicha, with their fragrant aromas, are delicious even when brewed boldly with high-temperature water (90-100℃). The Japanese style is to make a generous amount at once in a larger (400-600ml) Shigaraki ware or Tokoname ware kyusu.

Matcha (whisked matcha)

Strictly speaking, a kyusu is not used for whisked matcha. However, if you are brewing tea bag-style matcha in a kyusu, a porcelain kyusu is ideal. Since it doesn't transfer aroma to the material, you can enjoy the delicate flavor of matcha as it is.

How to choose a Kyusu

Choosing a Kyusu by Size

First, when choosing a kyusu, the initial consideration should be its size. Specifically, there are sizes such as:

For one person: 180-250ml. For a luxurious cup of tea every day.
For two people: 250-400ml. For an afternoon tea with a partner or friend.
For family/guests: 400-600ml. A practical size for brewing multiple servings at once.

Criteria for Choosing Kyusu Material

Next, choose the material of the kyusu. It's good to select a kyusu suitable for its purpose while considering the characteristics of each region mentioned above.

Purpose	Recommended Material
For daily use	Porcelain (Arita, Hasami)
To enhance tea flavor over time	Shudei (Tokoname)
To enjoy a rustic atmosphere	Ceramic (Hagi, Shigaraki)
Prioritize heat retention	Nambu Tekki (enamel coated)
For gifts	Kutani ware, Arita ware decorative items

Things to check when actually choosing

① Does the lid fit properly?: The lid of a kyusu should ideally fit snugly so it doesn't fall off when tilted. If purchasing online, check if the description mentions "high lid fitting precision."

② Does the spout pour cleanly?: A kyusu that doesn't "drip" after pouring tea is a sign of good quality. This is hard to judge from photos, but if buyer reviews say "no drips" or "easy to pour," it increases credibility.

③ Is the weight right for you?: Nambu Tekki, especially, can become quite heavy when filled with hot water. Women and elderly people might find lighter ceramic or porcelain kyusu easier to use.

How to care for a Kyusu

Basic Care After Use

After use, discard the tea leaves and rinse quickly with hot or cold water. It is customary in Japan not to use detergent. Especially for absorbent ceramics like shudei, detergent components can seep into the material. Only use detergent for porcelain kyusu.

For drying, remove the lid and place the kyusu upside down to allow for sufficient air circulation. If the lid is left on while damp, it can cause mold.

Tea Stain Care

With prolonged use, tea stains will accumulate inside. This is a natural aging process for ceramic and porcelain kyusu and is part of its character. However, if you are concerned, fill it with hot water and let it sit for several hours, or gently wash it with baking soda water. Do not use metal scrubbers or abrasive cleaners, as they will scratch the surface.

Japanese Tea Ceremony and the Spirit of Wabi-Sabi

Delving deeply into Japanese tea culture reveals a world of spiritual exploration that goes beyond merely quenching thirst. At its core is "chado" (the way of tea), and the pillar supporting its aesthetic is the concept of "wabi-sabi." When acquiring a "tool" like a Tokoname kyusu, understanding the underlying spirit will transform an everyday cup into a richer experience.

The spirit of "wabi-sabi" that finds beauty in "imperfection"

"Wabi" originally had negative connotations, meaning "to fall into ruin" or "to be disappointed." However, by tea masters such as Murata Juko, Takeno Joo, and Sen no Rikyu in the Muromachi period, it was elevated to a spirit that affirms "the beauty of imperfection." Instead of opulent gold and silver vessels, value is found in the quiet appearance of something simple, stripped of excess. This way of thinking suggests that true beauty resides in things that are imperfect or rustic. The clean texture of "shudei" (red clay) without glaze, and the flowing, unpretentious beauty of Tokoname kyusu, truly embody this spirit of "wabi."

The sentiment of sabi that cherishes the passage of time

On the other hand, "sabi" refers to the appreciation of changes that appear with the passage of time. Metal rusting, wood decaying, and pottery acquiring age. These might at first appear to be deterioration, but in Japan, such discoloration and wear were seen as "the appearance of the essence." The process by which a Tokoname ware kyusu absorbs the components of tea with repeated use and gradually develops a deep, moist luster is the very aesthetic of "sabi." It's not at its peak when new, but rather approaches completion as it ages with its owner and continues to change. The porous nature of the clay is precisely the receptacle for accepting "sabi."

For those who wish to know more about the aesthetic of "wabi-sabi" inherent in Japanese ceramics and its history, please refer to the following articles.

"Ichigo Ichie" residing in the microcosm of a kyusu

"Ichigo Ichie" (one lifetime, one encounter) is a profound concept in the tea ceremony. It teaches that the tea brewed at this very moment is a once-in-a-lifetime encounter that will never be repeated. Using a Tokoname kyusu, watching the tea leaves unfurl, and carefully pouring every last drop (the golden drop) – the quiet moments flowing through this process bring a "moment of stillness" to confront one's inner self in our hurried modern society.

If you want to know more about how to enjoy "Ichigo Ichie" with vessels and how to appreciate the "scenery" of one-of-a-kind ceramics, please refer to the articles below.

Ichigo Ichie Vessels. The Fate of "One-of-a-Kind Pieces" Created by Hand That Will Never Be Encountered Again
Reading the "Scenery" of Vessels. The Aesthetic of One-of-a-Kind Pieces Enjoying Glaze Drips and Scorching

Practicing "Wabi-Sabi" in the Modern Age

We have become accustomed to living surrounded by new and perfect things. However, using a Tokoname kyusu daily and appreciating its changes is the most accessible practice of "wabi-sabi" in modern times. Instead of fearing chips or stains, we accept them as part of the vessel's character. We treat tools not as "disposable items" but as "companions with whom we live." This generosity of spirit leads to the vast spiritual expanse that Sen no Rikyu found in the confined space of the tea room. The warmth of Tokoname clay and the skill poured in by master artisans. All of these, through the beautiful filter of "wabi-sabi" cultivated by Japan's long history, deepen our cup of tea. The small tool of a kyusu is not just a means to brew delicious tea, but an entrance to touching the Japanese soul.

A Kyusu is a tool for dialogue with tea.

Choosing a kyusu means deciding what kind of tea time you want to have. A morning relaxing with a mellow shudei kyusu, or an evening savoring gyokuro nurtured in a Hagi ware kyusu by yourself. A kyusu adds a small story to your daily tea time.

At Nokaze, we introduce carefully crafted kyusu pieces from various regions such as Tokoname, Hagi, Arita, and Shigaraki. We hope you find your "lifelong kyusu" here, along with Japanese tea.

View all Japanese kyusu at Nokaze →