This side-handled kyusu is a Japanese teapot designed specifically for brewing Japanese green teas like sencha and gyokuro. The side handle placement makes it easy to pour in short bursts, helping the tea leaves mix and brew evenly. Kyusu are typically smaller than Western teapots, sized for multiple short infusions rather than a single large pot. This kyusu features a built-in ceramic mesh filter (ceramesh) that strains even fine tea leaves effectively while maintaining good water flow, eliminating the need for basket strainers that can restrict leaf expansion.
A straight-sided body with a wide opening makes cleaning easier than rounded shapes. The black coloring develops through kuro yōhen (black kiln change), a firing effect that creates natural variations in color and texture unique to each piece. The lid fits precisely to the body through post-firing adjustment, a hallmark of quality Tokoname craftsmanship.
Gyokko Kiln is operated by the Umehara family in Tokoname. Both the second generation potter Tamamitsu Umehara and third generation Yukitaka Umehara hold traditional craftsman designations. The workshop creates handmade Tokoname kyusu using local iron-rich red clay (shudei) blended with yakishime clay. Tokoname is one of Japan's Six Ancient Kilns, with over 900 years of pottery history.
Before first use, fill the kyusu with warm water (60-80°C) and let it sit for 30-60 minutes. Empty and rinse. For daily cleaning, use warm water only (avoid detergent). If needed, gently clean the ceramic mesh filter with a soft brush, being careful not to damage the mesh. After washing, pour out any remaining water from the spout and body, then store with the lid off until completely dry. Tokoname pottery is less porous than Yixing clay and does not require extensive seasoning.
Details
Each piece may vary slightly in appearance from the photo. Product color may also vary slightly due to photographic lighting or monitor settings.



