How to brew with kyusu

 

The kyusu is a traditional Japanese teapot that is suitable for all kinds of Japanese tea, though it is most commonly associated with steamed-style green teas, such as sencha. As versatile as they come, the kyusu is actually suitable for brewing certain non-Japanese teas as well.

Elegant and easy-to-use, the most commonly found is the yokode version; it has a left-side handle attached to the teapot to make it easy to steadily pour and extract every last drop. The fine meshed, in-built strainer with this teapot makes it ideal serving direct into the cup.


Parameters

Please see Senchado brewing guide.

Method

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Preheat the kyusu with warm water, and discard.

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Measure tea leaves and add them to the brewing vessel.

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Pour the water into the brewing vessel.

(1) To lower the temperature of water, transfer it into a room temperature ceramic bowl, such as a yuzamashi. The temperature drops by around 8-10 degrees Celsius with each pouring.

Simply put, starting with boiling water, pour the same water from one vessel to another. You’ll need a total of two vessels for sencha, and three for gyokuro. Then pour this cooled water over the tea leaves.

(2) Alternatively, use a temperature controlled kettle to reach desired temperature.

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Allow the tea to steep and bloom. The steeping duration will depend on the parameters you have selected above. If you choose a longer steep time, the tea will brew stronger, but potentially taste more bitter and astringent.

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Pour the tea from the kyusu into the drinking vessel(s).

If you are serving guests, pour into a serving vessel first. Either way, be sure to distribute the liquor equally by pouring a little at a time into each cup, in a round robin style.

 
 

 

A workhorse for all Japanese green tea

Green teaJasmin WongJapan