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This side-handled kyusu is a Japanese teapot designed for steeping Japanese teas, though it works well for other unflavored teas too. The side handle placement makes it easy to pour in short bursts, helping the tea leaves mix and steep 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 fine tea leaves well while maintaining good water flow, eliminating the need for basket strainers that can restrict leaf expansion.
This small kyusu is sized for one, maybe two if you're using small cups. Its round body is thrown on the wheel in red shudei clay, and the outside is finished in matsukawa, a texture named for its resemblance to pine bark. The clay is fired without glaze, and the firing can leave soft brown kiln marks that differ a little from pot to pot.
It was made by hand at Gyokko kiln in Tokoname by Umehara Hirotaka, the kiln's second-generation potter and a certified Traditional Craftsman. It holds about 150 ml.
Before first use, fill the kyusu with warm water (140-175°F) and let it sit for 30 to 60 minutes. Empty and rinse. For daily cleaning, use warm water only and 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 is handmade, so it may vary slightly in appearance from the photo. Product color may also vary slightly due to photographic lighting or monitor settings.




