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.
Please see Senchado brewing guide.
Preheat the kyusu with warm water, and discard.
Measure tea leaves and add them to the brewing vessel.
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.
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.
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.