Steeping Tea with a Kyusu

As you continue your tea journey, you’ve no doubt run into a multitude of different teapots in all different shapes, sizes, and even materials.

You might have even run into a unique teapot with a hollow handle sticking out the side called a “kyusu”. A Kyusu, or “teapot” in Japanese, is a teapot made from clay and can come with a handle in the back (called “ushirode kyusu”) or a side handle (called “yokode kyusu”). If you’re looking to add a unique teapot to your collection that may even improve your tea session, you’ve come to the right place. Let’s explore the basics of kyusu brewing.

Why Use a Kyusu?

One reason to use a kyusu is that it’s the most traditional method of brewing Japanese tea. Over the centuries, the Japanese have elevated tea steeping to an art form, resulting in techniques that are both beautiful and produce the best tea possible from the tea leaves. To properly follow those methods, using the right tools is a necessity.

Besides tradition, there are also practical reasons to use a kyusu. Because kyusus are made of clay, they retain heat well: however, since prolonged and excessive heat can be an issue with delicate teas (especially Japanese green teas), brewing time is shorter in a kyusu. But even though the entire pot is made from clay, the hollow handle is cool to the touch for handling while pouring. Many kyusus also have a built-in infuser near the spout, meaning the tea leaves have plenty of room to expand and release all their flavors. If you’d like to add a kyusu to your collection, the https://www.mastersteas.com/teaware/shizuka-teapot-and-cups.html Shizuka Teapot is a lovely yokode kyusu waiting to be added to your collection.

What Teas Can You Steep with a Kyusu?

Traditionally, a kyusu is used to steep Japanese green tea, though its ultimately up to you which teas you wish to brew. The following teas are great for brewing with a kyusu:

Sencha: One of the most popular teas in Japan, sencha is great for daily consumption. You can steep sencha in water anywhere from 165-175F, cooler for a milder flavor and warmer for a stronger flavor. How about trying some Shincha Sencha in your kyusu?

Gyokuro: Enjoyed during the finest of tea sessions, learning how to steep Gyokuro correctly is well worth the effort. It’s a delicate tea, ideally brewed anywhere from 120-140F in a kyusu. Enjoying Shincha Gyokuro in a kyusu is the definition of a luxurious tea session.

Genmaicha: Combining the grassy tones of green tea with the toasty warmth of popped rice, Genmaicha is a great place to start with Japanese green teas. Ideally brewed at 170, a cup of Shincha Genmaicha in your kyusu is like a warm hug.

Hojicha: Made from roasted tea leaves, Hojicha is a great, roasty toasty alternative to grassier green teas. Brewed at a higher temperature than most green teas at 180F, Hojicha is one of the easiest Japanese green teas to steep.

Kukicha: A great starting point for Japanese green teas, this mild, sweet tea is lovely even for the longtime connoisseur. Because of its low astringency, Kukicha can be brewed at a higher temperature at 180F from a kyusu.

How to Use a Kyusu

You will need: a kyusu, a tea kettle, tea. Depending on personal preference, you may wish to use 1-3 teaspoons of tea in your kyusu. Author’s Preference: 1 teaspoon

1. Heat the Water

Heat the water to the correct temperature for your tea, being careful not to make the water too hot. If preheating the kyusu, include extra water in the kettle for the preheating step. There are two methods to heating the water:

a. Select the correct setting on an electric kettle for the tea you’re using. Some kettles have a specific option for “Green Tea”, while other require you to put the correct temperature in. See the previous section for temperature recommendations.

b. Heat the water to boiling and pour the water between vessels to cool the water down. Every time you pour, the temperature of the water should drop around ten degrees.

(Optional) Preheat the Kyusu

This is recommended to maintain water temperature during brewing (steeping tea in an unheated kyusu will lower the water temperature, which may result in the water not extracting the fullness of the tea’s flavor). Pour the heated water into the kyusu and wait a few moments for the water to warm the kyusu. Discard the water. This step can be combined with the previous step if using the second method of heating water by pouring the boiling water into the kyusu and passing the water to the teacups.

2. Add Tea Leaves

In an empty kyusu (whether preheated or not), add the tea leaves.

3. Pour the Water and Steep

Pour the heated water into the kyusu and let the tea steep. Japanese green teas can steep anywhere from 90 seconds to 2 minutes. Author’s preference: 90 seconds

4. Pour the Tea

If using a yokode kyusu, grip around the kyusu’s handle with four fingers and hold the lid’s knob with your thumb. Then, pour the tea by turning your wrist downward.

Before you pour the tea any old way, there is a special technique to pouring tea with a kyusu. If pouring into multiple cups, pour a little into the first cup, stop, and move to the second and repeat. Do this for all the cups. When you get to the last cup, repeat the process in reverse: pour a little into the last cup and work your way back to the first. Repeat until the kyusu is empty, even by tapping the teapot to get the last drop. The reason this is done is because the tea will continue to steep during pouring, getting stronger and stronger, so this pours consistent tea in all the cups.

5. Repeat Steps 2-4 for multiple infusions

Japanese green teas can be re=infused 3-4 times until the flavor runs out or becomes bitter.