Handmade Black Textured Kyusu Teapot: Japanese Loose Leaf Tea Strainer (11.5 fl oz/380ml)

Bring home the artisanal beauty of Japanese teaware, thoughtfully made to bring mindfulness and care to your tea preparation. This teapot does not rely on decoration, bright glaze work, or ornate detail to leave an impression. Its appeal comes from its shape, texture, and craftsmanship. Its simplicity is captivating, and it is crafted to become a treasured companion in your tea ritual.

Timeless Japanese Teaware Design

The beauty of this Kyusu lies in its simplicity and the history of craftsmanship it carries. Crafted in the heart of Tokoname, Japan, one of the country’s most celebrated pottery towns with a ceramic tradition spanning over 1,000 years, this teapot reflects a style of Tokoname ware, where shape, texture, and practicality come together naturally. Its textured black surface, adorned with soft pink butterflies, gives the teapot warmth and a unique handmade style, while the low, wide silhouette and side handle create the graceful profile that makes a kyusu so recognizable, making it a cherished addition to any tea collection.

How a Kyusu Adds to Your Tea Ritual

This Japanese Kyusu is designed specifically for Japanese loose-leaf teas, making the brewing process both efficient and enjoyable. Its side handle allows for controlled, comfortable pouring, giving you full control over flow and temperature, which helps bring out the subtle flavors and aromas of Japanese green teas like sencha, gyokuro, or hojicha. The low, wide body allows tea leaves to unfurl fully, ensuring even steeping and a richer taste. This Kyusu also includes a built-in strainer, so loose leaves stay in the pot while your tea pours cleanly.

How to Brew Loose-Leaf Tea in a Kyusu Teapot

1. Warm the Teapot

Rinse your Kyusu teapot with hot water to gently warm the ceramic. This helps your tea maintain its ideal temperature during brewing.

2. Measure the Tea Leaves

Use about 1–2 teaspoons (2–4 grams) of loose-leaf tea per 150 ml (5 fl oz) of water. For herbal teas, you can adjust slightly depending on the strength you prefer.

3. Heat the Water

Choose the right temperature for your tea:

• Japanese green teas (Sencha, Gyokuro): 60-80°C (140-175°F)
• Roasted teas (Hojicha, Genmaicha): 80-90°C (175-195°F)
• Herbal teas (Peppermint, Chamomile, etc.): 90-95°C (195-205°F)

4. Add Water to the Leaves: Pour gently over the tea leaves.
5. Steep the Tea

Steeping times vary by type:

• Sencha: 1-2 minutes
• Gyokuro: 2-3 minutes
• Hojicha / Genmaicha: 30 seconds to 1 minute
• Herbal teas: 3-5 minutes, depending on strength

6. Pour and Serve

Hold the side handle and pour the steeped tea. The built-in strainer keeps leaves in the pot while letting the tea flow smoothly into your cups.

Tip:

Multiple Infusions: Many teas, especially Japanese tea, can be steeped multiple times. For each additional infusion, slightly raise the water temperature or shorten the steeping time. Herbal teas are usually best as a single infusion.

Hand Wash Only: To preserve the natural beauty and texture of Japanese teaware, always hand wash your Japanese teapot with warm water. Avoid using harsh detergents, as they may affect the clay's surface and the taste of the tea.

Dry Thoroughly: After washing, gently pat your clay teaware with a soft cloth, then allow them to air dry completely. Avoid using a dish rack or direct heat, as this can cause the clay to crack or warp.

Storing Your Teapot: Store your kyusu set in a cool, dry place away from direct sunlight to prevent any fading or cracking. If you're not using it frequently, consider storing it in a cloth bag to protect it from dust.