The Best Japanese Teapots (Kyusu): A Buyer’s Guide
A Japanese teapot is a small, deliberate object. It is sized for a couple of cups, shaped to pour a clean stream, and — in its most classic form — held by a handle that sticks out to one side, not over the top. Brew Japanese green tea in the right one and the leaves open properly, the pour is bright and clear, and the tea tastes the way it should.
This guide covers what a kyusu is, the handle styles, the all-important strainer, and the clays that shape the flavor — with a shortlist by how you drink.
What is a kyusu?
A kyusu (急須) is a Japanese teapot made for green tea — sencha, gyokuro, genmaicha. Most are small, around 200–350 ml, because Japanese green tea is brewed in short, repeated infusions rather than one large pot. The defining feature of the classic kyusu is the side handle, set at a right angle to the spout, which gives precise control when you pour with one hand.
Handle styles
- Side handle (yokode 横手) — the iconic kyusu. A straight handle at 90° to the spout, ideal for controlled single-hand pouring of small servings. The default choice.
- Back handle (ushirode 後手) — a handle opposite the spout, like a Western teapot. Better for larger pots and for serving more people.
- Top handle (uwade 上手) — an arched handle over the top, often for bigger pots or roasted teas like houjicha.
- Handleless (hōhin / shiboridashi) — a small lidded vessel with no handle, for high-grade gyokuro brewed at low temperatures, where the pot never gets too hot to hold.
The strainer: the detail that matters most
Japanese green tea leaves are fine and can be small, so the built-in strainer decides how clean your cup is. Look for one of three types: a ceramic mesh integrated into the pot (sasame — small holes, or a fuller ceramesh ceramic net across the whole spout side), or a fine stainless-steel mesh. A generous, fine strainer keeps leaf fragments out and lets the leaves expand freely. Avoid a single large spout hole for fine sencha — it lets sediment through.
Clay vs porcelain: does it change the tea?
Unglazed clay is the traditional choice, and the region matters. Tokoname ware (常滑焼, Aichi) is the most famous kyusu source; its iron-rich red clay (shudei 朱泥) is widely said to soften the tea by interacting with its tannins. Banko ware (萬古焼, Mie) is another respected clay pot maker. Unglazed clay is porous, so it takes on the character of the tea over time — and must be cared for gently.
Porcelain and glazed kyusu (from Arita, Kyoto and elsewhere) are neutral — they do not change the flavor — and are easier to clean, more forgiving, and often dishwasher-safe. Choose clay for a mellower cup and the ritual of seasoning; choose porcelain for neutrality, easy care, and switching between different teas.
Comparison at a glance
| Pick (by need) | Type / Material | Best for | Care | Typical price* |
|---|---|---|---|---|
| Best all-round kyusu | Tokoname clay, side handle | Everyday sencha | No soap; rinse & dry | $$ |
| Best easy-care option | Porcelain, side handle | Switching teas, neutrality | Dishwasher-friendly | $$ |
| Best for gyokuro | Hōhin / shiboridashi | Low-temp, high-grade tea | Hand-wash | $$$ |
| Best for a group | Back- or top-handle pot | Serving several cups | Varies by material | $$ |
| Best value first pot | Porcelain with fine mesh | Beginners | Easy | $ |
Our picks
Where to buy: for authentic, Japan-shipped pieces we point you to specialist shops rather than generic marketplaces. Purchase and payment complete on their site.
1. The classic Tokoname side-handle kyusu. Red shudei clay, a fine ceramic strainer, around 300 ml — the pot most Japanese green-tea drinkers actually use. Buy this first if you drink sencha daily.
2. The easy-care porcelain kyusu. Neutral, glazed, with a fine mesh — no seasoning, simple to clean, and happy switching between sencha, genmaicha and houjicha.
3. The gyokuro hōhin. A small handleless vessel for slow, low-temperature brewing of premium gyokuro, where you want maximum control and minimum tea.
4. The larger back-handle pot. For brewing enough for several cups at once, when a small kyusu is not enough.
5. The value beginner pot. A porcelain kyusu with a good strainer at an easy price — the low-risk way to start.
Caring for your kyusu
- Unglazed clay: never use soap — the porous clay absorbs it. Rinse with warm water, remove leaves, and air-dry with the lid off. It will season and improve with use.
- Porcelain / glazed: wash normally; most are dishwasher-safe, though hand-washing protects fine strainers and painted detail.
- The strainer: rinse it clear of leaf fragments after each use; a soft brush helps with fine ceramic mesh.
- Avoid thermal shock — do not pour boiling water into a cold clay pot straight from a cupboard in winter.
Frequently asked questions
What is the side handle for?
The side handle (yokode) gives precise, one-handed control over a small pour — the way Japanese green tea is served in short infusions. It is the classic kyusu form.
Clay or porcelain kyusu?
Clay (Tokoname shudei) is said to mellow the tea and seasons over time, but needs soap-free care. Porcelain is neutral, easy to clean and better for switching between teas.
What size kyusu should I buy?
For one or two people, 200–350 ml is ideal. Japanese tea is brewed in small, repeated infusions, so a big pot is rarely needed.
Why does my tea have leaf bits in the cup?
Usually a coarse strainer. A fine ceramic or stainless mesh across the spout side keeps fine sencha leaves out of the cup.
About this guide
Nagori Ware is an independent guide to Japanese tableware and tea. We research materials, regions and makers so you can buy once and buy well. We do not sell products; we point you to the specialist shops that make and stock them, and may earn a referral fee if you buy.
Disclosure: This article contains affiliate links — if you purchase through them we may earn a commission at no extra cost to you. It was drafted with the help of AI and edited and fact-checked by a human before publishing. Prices and availability are set by the shops and change over time.
