Types of Japanese teapots: A buyer’s guide

Selecting the right teapot is the first step toward a better brew. Based in Fukuoka, we source authentic Japanese teaware crafted to handle the specific needs of green tea, from delicate Sencha to roasted Houjicha.

Types of Japanese teapots: A buyer’s guide

While design is important, the material and handle placement of your teapot dictate how it performs in the kitchen. Japanese teaware is categorized by how it is held and the type of clay or metal used.

1. Kyusu (traditional green teapots)

The Kyusu (急須) is the workhorse of the Japanese tea room. While the term simply means "teapot," it most commonly refers to the specialized vessels used for green tea.

Yokode Kyusu (Side-Handle): This is the most iconic Japanese design. The side handle allows you to pour with a simple twist of the wrist, providing effortless control. This style is highly recommended for brewing Sencha, as it allows you to get every last "golden drop" of concentrated tea into the cup. Tokoname and Banko clay pots are the industry standard for this style.

Ushirode Kyusu (Back-Handle): Featuring a handle at the back, this style is familiar to Western tea drinkers. These are versatile, easy for both left and right-handed users, and often made of elegant Arita porcelain, which does not absorb flavors and is perfect for switching between different tea types.

2. Dobin (Large-Format Teapots)

The Dobin teapot is designed for volume. Its overhead handle—usually made of bamboo or rattan, stays cool while the pot remains hot. If you frequently host guests or brew large batches of tea like Bancha or Houjicha, a porcelain or clay Dobin is the most practical choice.

3. Tetsubin (Cast Iron)

Tetsubin (鉄瓶) are prized for their heavy weight and incredible heat retention. Originally used as kettles to boil water, modern versions often include a strainer for brewing. Sourced from the famous foundries of Iwate and Yamagata, these cast iron teapots are chosen by those who value durability and a slow, steady infusion process.

Choosing the Right Strainer

The filter inside your teapot determines the clarity of your tea. When shopping, consider your favorite leaf type:

• Removable Stainless Strainer: Extremely easy to clean and prevents over-steeping since you can remove the leaves. It is essential for fine-leaf teas like Fukamushi.
• Fixed Ceramic Filter: Small holes are built directly into the clay. This allows the tea leaves to circulate freely, creating a fuller, more complex flavor. This is the choice of tea purists.

Ready to complete your set? Pair your new teapot with our airtight tea canisters or browse our tea ceremony accessories.