Teapots
A glass kyusu gives you full transparency over your brew. Here's why it brews differently from clay and how to choose the right one for tea use.
Discover how a kyusu cast iron teapot brews differently from clay or ceramic. Learn what a tetsu kyusu is, how it compares to a tetsubin, and its use.
A flat kyusu brews sencha and gyokuro differently than a round pot. Here is how the hira kyusu shape affects leaf expansion and extraction.
A fukamushi kyusu is designed around one problem: fine leaf particles. Here is what sets it apart and how to brew deep-steamed tea in one.
Learn how to clean a kyusu teapot after every use, remove tea stains safely, avoid soap damage, and keep it in perfect condition long-term.
Learn what makes a yokode kyusu different, how to use one properly, and which teas it brews best. A practical guide to the Japanese side-handle teapot.
Learn how to use a gyokuro kyusu properly. This guide covers water temperature, leaf ratio, pouring technique, re-steeping, and common mistakes to avoid.
Wondering if a large kyusu teapot suits your brewing style? Learn how size changes flavor, pour control, and steeping time, and when to go smaller.
Kyusu vs western teapot: how design, clay, pour control, and steep time change the flavor of your loose leaf tea in measurable ways and brewing results.