How to Use a Kyusu Teapot: Brewing Japanese Tea the Traditional Way
By The Tea Spot | Loose Leaf Tea, Pyramid Tea Bags, Steepware | Published: 2026-09-09
Category: How-to Guides
Learn how to use a kyusu teapot step by step, from warming the pot to pouring the perfect cup of Japanese green tea.
Quick Answer
To use a kyusu teapot, warm the pot with hot water, add loose-leaf tea, pour hot water at the right temperature, steep briefly, and pour slowly with the side handle. The key is to pour every last drop to avoid over-steeping and bitterness.
A kyusu teapot is a traditional Japanese side-handled teapot designed for brewing green tea. Its wide, shallow body and built-in ceramic strainer make it ideal for short steeps and delicate leaves. Whether you've just bought your first kyusu or are looking to refine your technique, this guide walks you through each step.
The beauty of a kyusu is that it does most of the work. The side handle keeps your hand away from the hot body, and the spout gives you precise control over the pour. Once you learn a few basics, you'll brew a better cup of Japanese green tea with less effort.
Why Use a Kyusu Teapot?
A kyusu is more than just a pretty teapot. Its design is purpose-built for brewing green tea. The wide, shallow shape lets tea leaves expand fully, releasing more flavor and aroma. The built-in strainer catches fine leaves, so you get a clean cup without a separate infuser.
The side handle is another advantage. It keeps your hand away from the hot ceramic, making pouring safer and more comfortable. Because the handle is perpendicular to the spout, you get a natural, controlled pour that works well for short steeps.
- Look for a kyusu with a fine mesh or ceramic strainer to keep leaf bits out of your cup.
- A 400 mL kyusu is perfect for one Western mug or four small Japanese tea cups.
Choosing the Right Tea for Your Kyusu
Kyusu teapots are traditionally used for Japanese green teas like sencha, gyokuro, and bancha. However, they also work beautifully with other delicate teas that benefit from short steeps and lower water temperatures. Oolongs and even some white teas can shine in a kyusu.
If you're experimenting, try a lightly oxidized oolong like Mi Lan Xiang or 8 Immortals. These teas have complex floral notes that open up nicely in a kyusu. Just adjust your water temperature and steep time based on the tea you choose.
- For delicate green teas, use water around 160-175°F (70-80°C).
- For oolongs, slightly hotter water around 185-195°F (85-90°C) works well.
Step-by-Step Brewing with a Kyusu
Start by warming the kyusu with hot water. Swirl it around and pour out the water. This ensures the pot is at the right temperature so your tea doesn't cool too quickly. Next, add your tea leaves. A general guideline is about 1 teaspoon of loose leaf tea per 8 ounces of water, but adjust to your taste.
Pour the hot water over the leaves, filling the pot to just below the spout. Put the lid on and steep for the recommended time. For most green teas, that's 1-2 minutes. Finally, pour the tea slowly and steadily, making sure to empty the pot completely. Leaving liquid in the pot will continue steeping the leaves and make the next cup bitter.
- Common mistake: over-steeping. Set a timer and pour as soon as it goes off.
- Common mistake: not pouring out every drop. This ruins the next infusion.
Kyusu Brewing Steps at a Glance
- Warm the pot: Pour hot water into the empty kyusu, swirl to warm the ceramic, then discard the water. This prevents the tea from cooling too quickly and helps maintain the right brewing temperature. Checkpoint: The pot should feel warm to the touch before you add tea.
- Add tea leaves: Measure about 1 teaspoon of loose leaf tea per 8 ounces of water. Adjust based on your taste and the specific tea. For a 400 mL kyusu, that's roughly 2 teaspoons. Checkpoint: Start with less tea if you're unsure; you can always add more next time.
- Pour hot water: Use water at the right temperature for your tea. For green teas, aim for 160-175°F (70-80°C). Pour gently over the leaves, filling to just below the spout. Checkpoint: If you don't have a thermometer, let boiling water cool for a few minutes.
- Steep briefly: Cover the pot and steep for the recommended time. For most green teas, 1-2 minutes is ideal. Set a timer to avoid over-steeping, which causes bitterness. Checkpoint: Taste at 1 minute and adjust future steeps to your preference.
- Pour and empty completely: Hold the side handle and pour slowly and steadily. Make sure to pour out every last drop. Leaving liquid in the pot continues to steep the leaves and will make the next cup bitter. Checkpoint: When the flow slows, give the pot a gentle shake to get the last drops.
Teas and Teapots to Try
- Blossom Tokoname Kyusu Teapot: A handmade Tokoname kyusu in a soft dusty rose matte glaze. The side-handled form fits comfortably in one hand, and the controlled pour from the spout makes short steeps of delicate green teas feel natural. It's a small, light pot, that earns its place on the counter for daily use rather than getting saved for special occasions. This is a small teapot at 400 mL (about 13.5 oz), enough for one Western mug or four... This kyusu is designed for everyday use. Its size and comfortable handle make it easy to brew a quick cup of green tea without fuss.
- Mi Lan Xiang Oolong, Organic: The first thing you'll notice about Mi Lan Xiang is the fragrance. Honeyed orchid, gardenia, and orchard fruit, filling the room the moment you open the bag. It only gets better from there. Mi Lan Xiang is the newest addition to our Origin Reserve Collection, and one of the most enchanting teas we carry. This oolong's complex aroma and smooth flavor are a great match for a kyusu. The wide pot lets the leaves open up and release their honeyed notes.
- 8 Immortals Oolong: Grown at an altitude of 2000 feet, 8 Immortals Oolong has its own unique tea cultivar. After harvesting the leaves, it goes through a carefully monitored process of sun-drying and repeated oxidizing, rolling, and fluffing. This meticulous crafting yields a tea of abundant natural fragrance that can fill a room. It has complex floral and sweet woody notes, a smooth mouthfeel, and a persistent... This oolong's fragrant, sweet profile benefits from the kyusu's ability to preserve aroma. The controlled pour helps you enjoy each infusion.
Using a kyusu teapot is simple once you get the hang of it. Warm the pot, add tea, pour water, steep, and pour out every drop. With a little practice, you'll brew a delicious cup of Japanese green tea that tastes better than anything from a bag. Enjoy the ritual and the tea.
