Kyūsu
Japanese Name:
急須
Romaji Name:
kyuusu
Description
↓↓
A kyusu is a traditional Japanese teapot, usually made of ceramic or clay, designed for brewing green tea. It often has a side handle and a built-in strainer to help pour tea easily without leaves.
History
↓↓
The teapot originated in China during the Song dynasty (960–1279), with the rise of loose-leaf tea.
The idea of using a dedicated pot for brewing tea spread to other parts of Asia, including Japan.
The Japanese kyūsu developed in the Edo period (1603–1868) alongside the rise of sencha (steeped green tea) culture.
Famous pottery regions like Tokoname, Banko, and Shigaraki became known for making high-quality kyūsu.
The design evolved to suit Japanese tea types like sencha, gyokuro, and bancha, focusing on precise brewing and delicate flavor.
Today, kyūsu are used both traditionally and modernly, appreciated for their craftsmanship and practicality.
Many are handmade from unglazed clay, which absorbs the tea’s flavor over time.
Kyūsu are also collected as functional art pieces and are symbols of Japanese tea culture.