Kyusu

The kyusu is the quintessential Japanese tea vessel, with Tokoname (Aichi prefecture) and Banko (Mie prefecture) being the most celebrated production centers. The side handle, mounted at a right angle to the spout, allows the right hand to grip the handle while the left steadies the lid, enabling a smooth, controlled pour essential for the short infusion times of Japanese green tea. Tokoname kyusu are prized for their iron-rich clay, which is said to soften water and reduce astringency through a reaction between iron oxide and catechins. Most kyusu feature a built-in ceramic strainer — either a sasame (fine ceramic mesh) or a metal screen — eliminating the need for separate infusers. Capacity typically ranges from 160-360 ml, suitable for brewing two to four cups. The clay body, like Yixing, absorbs tea over time, developing a seasoning that enhances subsequent brews. Unlike Yixing, however, many Japanese tea drinkers use their kyusu for multiple types of green tea without concern for flavor blending. Banko kyusu feature a distinct purple-brown clay fired at higher temperatures, producing a harder, less absorbent body.