Kyusu (Japanese Side-Handle Teapot)

In short

Kyusu (急須, 'quickly needed') is the standard Japanese ceramic teapot used for brewing green teas — particularly sencha, gyokuro, bancha, and hojicha. Its defining characteristic is a side handle (yokote, 横手) attached horizontally to the body of the pot, perpendicular to the spout, allowing the pot to be tilted with minimal wrist rotation to pour precisely into small yunomi cups. Kyusu typically range from 200 to 450 ml in capacity, are made from clay (unglazed or glazed), and include a fine mesh or ceramic strainer built into the inside base of the spout to retain tea leaves. The kyusu is the functional centrepiece of Japanese home and restaurant tea service for non-matcha teas.

Quick facts

Type: Tea Ware

Handle Positions and Variants

While 'kyusu' most commonly refers to the side-handle variant, the term is sometimes used generically for any Japanese teapot. Within the kyusu family, there are three main handle configurations: yokote (側手, side handle) — the classic perpendicular side handle, most common in Japan; ushiro (後手, back handle) — handle directly opposite the spout, like a Western teapot; and uwade (上手, top handle) — an arched handle over the lid, associated with Chinese gongfu cha gaiwans and some traditional Japanese pots. The yokote (side handle) kyusu is the most distinctly Japanese design — the horizontal handle allows the wrist to remain in a natural position during pouring, reducing fatigue during repeated pouring in a multi-cup household service. The Tokoname kyusu (from Tokoname City, Aichi Prefecture) is the most famous style, using a distinctive red or brown unglazed clay.

Built-in Strainer and the Hohin Alternative

Most kyusu include a built-in strainer at the junction of the body and spout — either a series of small holes drilled through the clay, a 'kushi ame' (comb-shaped) ceramic strainer, or a stainless steel mesh insert. For fine teas like gyokuro with very small leaf particles, a fine mesh insert is preferred to prevent small particles from entering the cup. An alternative vessel for very fine or delicate Japanese teas is the hohin (宝瓶, 'treasure bottle') — a small handleless open-mouth pot typically without a conventional lid, used at very low temperatures for premium gyokuro. The hohin is smaller (typically 80–150 ml) and requires holding the pot differently (cupped in both hands), designed for the extreme low-temperature brewing that gyokuro demands.

Tokoname Ware: Japan's Leading Kyusu

Tokoname City (常滑市) in Aichi Prefecture has been Japan's leading kyusu-producing centre since the 19th century. The distinctive reddish or brownish unglazed clay (shudei, 朱泥, 'cinnabar clay') of Tokoname contains iron-rich compounds that interact chemically with tea — the clay's slightly alkaline reaction reportedly softens the taste and rounds astringency. A well-used Tokoname shudei kyusu develops a subtle patina from tannin absorption over years of use, darkening to a deep reddish-brown. The practical reputation of Tokoname kyusu — durability, effective straining, good heat retention — has made them the standard household kyusu throughout Japan. Tokoname craftsmen produce kyusu at every price point from everyday utility ware to hand-turned masterpieces signed by individual potters.

Sources & further reading (2)

encyclopedia — accessed 2026-05-07
encyclopedia — accessed 2026-05-07

Frequently asked questions

Why does the kyusu have its handle on the side?

The side handle (yokote) allows the pot to be tilted for pouring with a natural wrist motion — rotating from the elbow rather than bending the wrist. This is ergonomically more comfortable for repeated pours into multiple small cups, reduces fatigue, and gives better control over the pour angle. The design also means the handle does not overheat from steam as readily as a top or back handle directly in line with rising steam.

What size kyusu should I buy for everyday use?

For one or two people, a 200–300 ml kyusu is ideal. For households of three or four, 350–450 ml. The kyusu should be approximately matched to the number of yunomi cups you will fill per brewing: a 200 ml kyusu fills 1–2 cups (100 ml per cup), a 350 ml kyusu fills 3–4 cups. Oversized kyusu for the number of cups means the last cup is weaker than the first (extraction continues as tea sits); undersized means multiple brewing cycles per session.

Do I need to season a new kyusu?

Unglazed Tokoname shudei kyusu benefit from a simple initial rinse with hot water to remove any manufacturing dust. Some traditional guidance recommends briefly simmering new clay kyusu in a tea solution to begin the patina-building process, but this is optional. The most important practice is consistent use with a single type of tea — the absorbed tannins and oils gradually season the interior. Glazed kyusu do not absorb flavour and require no seasoning beyond an initial hot water rinse.