Japanese tea glossary
Kyusu
Short answer: a kyusu is a Japanese-style teapot used to infuse leaf tea. A side handle is common, but the word alone does not guarantee that form, a region, a material or handmade production.
Brewing leaf tea
JETRO’s serving method preheats the kyusu, adjusts water temperature in a yuzamashi or cups, adds the leaves, allows them to infuse and then pours the tea. JETRO recommends emptying the teapot fully because the final drops contain concentrated flavour extracts.
A kyusu is used for leaves. A chawan and chasen are used for powdered matcha. This distinction helps avoid buying a teapot for a task it is not designed to perform.
Kyusu and Tokoname-yaki
Tokoname red-clay teapots are one specific regional craft family. The official source describes the assembly of the body, lid, strainer, spout and handle. Tokoname-yaki is only one example: not every kyusu is red, unglazed or made in Tokoname.
When choosing in practice, check actual capacity, strainer type, handling, pouring precision and the tea being prepared. A pot that is too large makes small infusions difficult. “Kyusu” and “Tokoname-yaki” are separate claims that need separate evidence.
Official sources
- MAFF, Japanese green tea brewing guide
- JETRO, serving with a kyusu
- Traditional Craft Industries Promotion Association, Tokoname-yaki
Sources checked 13 July 2026.
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Definition checked 13 July 2026.