Japanese Teapot Craftsmanship

Japanese kyusu teapots are small, handleless side-grip pots designed specifically for brewing green tea. Form refined over centuries produces an object that works perfectly for a single purpose. The side handle allows you to pour with one hand while the other holds the cup. A fine mesh filter built into the spout strains the leaves without a separate infuser. Clay body, typically a dark red or brown stoneware called tokoname, absorbs tannins over time and develops a patina that improves the flavor of the tea with each use. A good kyusu costs between $40 and $200 depending on the maker and the clay type. Hand-thrown versions have subtle irregularities in the lip and the handle that make each pot unique. I bought 1 from a ceramicist in Portland who apprenticed in Japan, and the pot has changed how I think about tea from a beverage to a ritual. At about 12 ounces, you brew enough for 2 or 3 cups and then start again. Repeated brewing creates a cadence that slows down the afternoon unlike a large mug of tea. Clay seasoning is the most interesting design feature. You never wash a kyusu with soap because the unglazed interior absorbs tea oils that build up a layer that enhances flavor and reduces bitterness. After a year of daily use, the inside of my pot is smooth and dark, and the tea it produces tastes noticeably rounder than tea brewed in a new pot.