The kyusu is the Japanese teapot in its most functional form: the handle sits at ninety degrees to the spout, so you pour with one hand, thumb resting on the lid. Shape and clay are tuned to green tea, with fine built-in filters, low walls, volumes that match how sencha is actually brewed.
This is the deepest part of our collection: more than 130 teapots. The Tokoname masters, Seiji Ito, Yutaro Yamada, Kanjo Omata, Yokei Mizuno, Teruyuki Isobe. They stand next to Chinese side-handle pots from YiZhi and Buchangqi and European interpretations by David Louveau and Andrzej Bero. Unglazed Shudei and seaweed-marked Mogake surfaces dominate. A few wood-fired and glazed pieces round it out.
Choosing: 100–150 ml suits gyokuro and shaded teas, 200–300 ml is the everyday sencha size, and Chinese pots pair naturally with oolong and puerh. Our kyusu guide covers handle positions and filters, and the overview of Japanese teapots maps the wider field. Tokoname only: this way.
