Japanese Teapots: Kyusu, Cast Iron and Which to Choose

Japanese teapots are designed around Japanese tea. Green tea is delicate, so the pot, the water temperature and the strainer all matter. Here is a short guide to the main types, and how to choose.

Kyusu: the Japanese teapot

A kyusu is a small teapot with a handle at the side, usually at a right angle to the spout. The side handle makes it easy to pour with one hand, and the pot is small because Japanese tea is brewed in small amounts and refilled often. Most have a built-in strainer at the spout, made of clay or fine metal, which holds fine tea leaves.

Look for:

• a fine strainer (for fine sencha leaves, a mesh works best),
• a spout that pours without dripping,
• a size to suit you: about 250 to 400 ml for one or two people.

Cast-iron teapots and tetsubin

Cast iron has a long tradition in Japan, especially in Iwate Prefecture, where Nambu ironware is made in Morioka. There are two things that look alike but are used differently:

• Tetsubin is a cast-iron kettle used to heat water. The inside is usually bare iron.
• Cast-iron teapot (tetsu kyusu) is designed for brewing tea. Many have an enamel coating inside, which makes them easier to clean and prevents rust.

Cast iron holds heat well, so tea stays warm at the table. Some enamelled cast-iron teapots are made for steeping only, and are not meant to be placed on a flame or an induction hob. Always read the care instructions for the specific pot.

Water temperature

As a general guide:

• Gyokuro (high-grade shaded tea): about 50 to 60 °C.
• Sencha: about 70 to 80 °C.
• Genmaicha and hojicha: about 90 to 95 °C.

Cooler water gives a sweeter, gentler cup, and hotter water gives a stronger, more toasty one. If you do not have a thermometer, pour boiling water into another cup first, and then into the pot, which cools it down a little.

A simple way to brew

1. Warm the pot with hot water, and empty it.
2. Add about one teaspoon of leaves per cup.
3. Pour in water at the right temperature.
4. Wait one minute for sencha, and a little longer for other teas.
5. Pour in small amounts into each cup in turn, so every cup tastes the same, and empty the pot completely so that the leaves do not stew.

Caring for the pot

• Rinse with warm water, and dry well, especially cast iron.
• Do not use strong detergent on clay pots, because clay can absorb it.
• Do not leave tea in the pot for hours.

See how to care for Japanese ceramics for general advice.

Questions people ask

Can I use a Japanese teapot for black tea or herbal tea?

Yes, though a pot used for strongly scented tea may keep some aroma, particularly if the clay is unglazed.

What size teapot should I buy?

For one or two people, about 300 ml is a comfortable size. For a family, look for 500 ml or more.

Is a cast-iron teapot worth it?

If you like tea to stay warm and you enjoy a sturdy pot with a traditional look, yes. If you want a light pot, ceramic is easier to carry.

See our teapots and tea cups.