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Japanese Green Tea Teapots
The Best Way to Brew Leaf Tea
Japanese Green Tea Teapots (called Kyusu in Japanese) have a unique design, with the handle at a right-angle to the spout.
They also usually have an inbuilt or removable mesh strainer. This makes cleaning the teapot very easy and convenient.
The inbuilt strainer also allows the tea leaves to circulate freely inside the teapot, enhancing the flavour and aroma.
The kyusu teapot pictured on the right is made in the Tokoname ceramic style. It is the most well-known
Japanese pottery styles.
It is made from clay rich in ferric oxide.The ferric oxide in the clay is said to react with and remove the bitter tannin component in the green tea.
Kyusu are made in various sizes and capacities to suit the different green teas.
Premium Japanese green teas such as gyokuro or premium sencha
are best brewed in a small teapot (with a 250ml or 8 ounce capacity).These teas are drunk in small quantities.
Regular sencha, genmaicha, houjicha or bancha can be brewed in a larger regular teapot (with a 600ml-750ml capacity).
If you enjoy Japanese green tea, a small investment in a Japanese green tea teapot is worthwhile.
It may seem time-consuming to prepare, but it's actually so easy and the leaves can be re-brewed 3-5 times over in the kyusu. I could never go back to using a regular teapot or tea bags!
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