Japanese Teapot: 8 Things You Need to Know

by Anne Walther | CRAFT

Japanese tea set, available at Japan Objects Store

To prepare Japanese tea the traditional way, there are several styles of Japanese teapots and teaware you may use: the well-known, side-handled yokode kyusu; the top-handled dobin; the back-handled ushirode kyusu; or the lesser-known hohin and shiboridashi, which are without handles.

If you are interested in improving your tea practice and knowing more about the various types of Japanese teapots, we’ve got you covered. So, read on for detailed information about purchasing, using, and taking good care of your Japanese teapot.

1. What is a Japanese Teapot?

Kyusu Teapot, available at Japan Objects Store

Traditional Japanese teapots are known as Kyusu (急須), and are made of porcelain or fired volcanic clay of very high quality. The word kyusu simply means teapot, even though in common usage kyusu usually refers to a teapot with a side handle, named a yokode kyusu.

Originally from ancient China, kyusu were adopted into Japanese culture for the preparation of green tea. Kyusu are usually smaller than western teapots: around 100-300ml (3-10fl. oz) is a common size. Nevertheless, a teapot with a volume of more than 300ml (10fl. oz) is appropriate for several guests.

2. What Types of Japanese Teapots are There?

Japanese Yokode Kyusu by Chris Lawton on Unsplash

To many Japanese tea-lovers, the side-handled kyusu is an important part of the tea-tasting experience and a popular souvenir to bring home from Japan. It is a delicate, lightweight but sturdy teapot.

The purpose of the side handle is to allow the other hand, or the thumb, to hold the lid in place while pouring. This can also be done with a back-handled kyusu.

To ensure that the tea flows out of the spout as smoothly as possible, place the small hole on the lid opposite the spout. This little hole should never be blocked and will allow for effortless pouring. Side-handled and back-handled teapots are generally used to serve sencha (Japanese green tea). A side-handled kyusu is often used in an informal setting, such as at home, while the back-handled kyusu is the preferred teapot for brewing sencha during chado (a tea ceremony).

Japanese Dobin by Content Pixie on Unsplash

A dobin usually has larger dimensions and is often used for genmaicha (Japanese green tea mixed with roasted popped brown rice) or hojicha (Japanese roasted green tea). Due to their larger capacities, dobin are often employed to serve tea for a family or in a Japanese restaurant. Their handles are often made of bamboo.

3. No-Handle Japanese Teapot: Hohin and Shiboridashi

© Christian Kaden / Creative Commons, Japanese Hohin

The world of Japanese green tea is vast and full of discoveries: have you ever heard of Japanese teapots without a handle? Even if they seem unusual to in the Western world, they are highly regarded and sought-after in Japanese tea culture.

Named shiboridashi and hohin, these Japanese teapots without a handle are the preferred choice for brewing gyokuro and high-quality sencha like kabusecha (shaded green tea). Because the temperature of the water poured into the teapot for brewing gyokuro is 60°C (140° F), or even lower, the teapot never becomes too hot to touch. Consequently, and from a Japanese minimalistic point of view, a handle is not necessary.

© Artistic Nippon, Kohiki Glazed Japanese Shiboridashi by Tanikawa Jin

Even if hohin and shiboridashi look similar at first sight, they can be easily distinguished from each other. The hohin’s general appearance is similar to a deep cup, with a small spout and a lid. As the strainer’s holes are often pierced directly in the wall of the hohin’s body, or donuki, it’s used to brew teas with normal to small leaves. Nevertheless, the strainer’s holes are not as small as the holes of a mesh strainer, and we would not advise to brew fukamushi sencha (deeply steamed sencha with more broken leaves) in a hohin.

A shiboridashi is shallower and looks like a plate or a low bowl. It has no built-in strainer, only a few lines carved into the clay. Teas with large leaves, such as the Chinese Taiping Hou Kui, should be brewed in a shiboridashi.

Another type of Asian teapot without handles is the gaiwan. Originally from China’s Ming dynasty, it can be used as a teapot and a teacup at the same time. Nowadays, several Japanese potters create gaiwan with Japanese patterns and decorations.

A gaiwan is composed of three parts: a saucer, a deep cup with a spoutless rim, and a lid. In China, it is used to brew all types of teas in the Gong Fu traditional method: white, green, yellow, oolong, black and Pu-erh teas. Brewing with a gaiwan requires practice to elegantly pour the tea while holding the leaves with the lid. Also, beware: the tea can be burning hot!

4. What are Japanese Teapots Made of? Clay Teapots

Kyusu Tea Set, available at Japan Objects Store

Highly skilled craftsmen, descendants of generations of master potters, produce different types of kyusu by hand with countless types of clay. In Tokoname and Banko, potters who are specialized in teapots are named kyusu-shokunin, or kyusu craftsmen, and are highly regarded.

The most famous cities for kyusu are Tokoname in Aichi Prefecture and Yokkaichi in Mie Prefecture. An interesting fact: they are located on the Japan Median Tectonic Line, which is responsible for the exceptional mineralization of the soils, producing perfect materials for making pottery. To see just how greatly this benefits the pottery, check out our article on Japanese Teapots: Why Tokoname-Yaki is Best in Class.

The best Japanese teapots are produced by hand, with mineral-rich clay from volcanic areas. Clay has a high mineral content and reacts to the minerals contained in hot water. Each local clay contains variable levels of iron, zinc, copper, chromium, and manganese. For instance, black clay contains a lot of manganese, which is revealed when the kyusu is fired. The iron content, the firing temperature, and the level of oxygen saturation during firing can are responsible for iron activation. Consequently, two teapots of similar appearance, but made of two distinct clays, can have different results on the flavor of green tea.

Clay Japanese Teapot, available at Japan Objects Store

Green tea aficionados swear by the flavor mineral clay imparts to the tea. Unglazed and porous, clay retains the tea flavors over time. With time, the teapot gets patina and the tea brewed in it gains in quality. Used with regularity, clay kyusu can even enhance the tea flavors and absorb the astringency of the tea. Consequently, clay kyusu are highly appreciated for the positive effect they have on the flavor of green tea. Moreover, the shape of the teapot has a direct influence on how the tea leaves unfurl.

Clay kyusu are often equipped with mesh strainers or semi-handmade ceramic strainers. The latter have numerous tiny holes on their surface. The filter’s shape is handmade by the kyusu artisan, and the holes are made by using a specific tool, called a puncher.

5. Should I Select a Porcelain Teapot?

Porcelain Teapot by Sugarman Joe on Unsplash

Porcelain teapots are always a safe bet to start with as porcelain does not absorb the flavors of the tea and it doesn’t get any patina. This means that one teapot can be used for various teas, from white teas to Pu-ehr, without mixing their taste profiles. Moreover, porcelain enhances the subtle flavors of delicate teas, as it has a high heat capacity and conductivity.

It’s also a matter of personal taste: if you prefer delicate white teaware or blue-white décor, called sometsuke, porcelain will be perfect. If you enjoy wabi sabi or natural aesthetics, choose clay teaware. If you want to know more about this style of aesthetics, read our wabi sabi article.

6. What is a Tetsukyusu: Japanese Cast Iron Teapots

Japanese Tetsukyusu by Tabitha Turner on Unsplash

Outside of Japan, and particularly in the Western market, the most famous Japanese teapot is the tetsukyusu (鉄急須), a cast iron teapot that looks like a tetsubin (iron kettle).

© Hibachiya / Creative Commons, Tetsubin Kettle

However, there is a major differentiation: the inside of the tetsukyusu is enamel-glazed and is often sold with a removable tea strainer. Tetsukyusu cannot be used to heat water, as we would do with a kettle, because this would damage the enamel coating. A tetsukyusu is only used for brewing tea, but not for boiling water. Whereas a tetsubin is needed for boiling water, but not for brewing tea. If you want to know more about tetsubin and its use in Japan, have a look at our article on 10 Things to Know About Cast Iron Kettles.

7. How to Take Care of Your Japanese Teapot?

Japanese Teapot, available at Japan Objects Store

After use, Japanese teapots should be cleaned carefully with hot water, which will help them to dry faster. Green tea works as a natural disinfectant; consequently, it is not necessary to use any soap. Make sure your teapot is completely dry before putting it away in a well-ventilated area, paying particular attention to the inside of the spout, where water can remain for a long time.

For the best results, use one clay teapot for similar styles of tea, as it may absorb aromas and flavors. Do not place your teapot directly on hot surfaces, or use in the microwave, oven, or dishwasher. And do not scrub ceramics decorated with gold or paint.

8. Where to Buy a Japanese Teapot?

If you are looking for a simple kyusu for everyday use, you will find various ceramics shops strolling around Kyoto’s more touristy areas and the Asakusa neighborhood in Tokyo. Our advice is to verify their provenance, as some lower budget kyusu are now produced in China or Vietnam.

If you cannot travel to Japan, we’ve got you covered. At the Japan Objects Store, we’ve partnered with some of the finest artisans and kilns from Japan to bring handmade teapot sets, teapots, teacups, matcha bowls, and sake sets directly to your own home. Carefully protected and wrapped, you can enjoy Japanese high-quality ceramics from anywhere in the world!