Kyusu: 3 Types of Traditional Japanese Teapots
In recent years, a wide variety of traditional Japanese teapots “Kyusu (急須)” can be bought online. But do you know there are several types with different properties in Kyusu?
Actually, Kyusu teapots can be divided into three types, that is, pottery, porcelain, and ironware, which have different properties respectively. If you know the difference, you will be able to enjoy Japanese green tea more meaningfully.
3 Types of Kyusu Teapots
Thus, today let me talk about how the 3 types of Kyusu teapots differ from one another.
Japanese pottery is usually baked at 1100 to 1200℃, so the surface isn’t fully vitrified. If a glaze isn’t applied, the surface is good in water absorption, but most pottery Kyusu teapots are coated with a glaze.
Instead, thanks to the glaze, the teapots are excellent in keeping heat. Besides, since tiny holes on the surface remove the astringent taste characteristic of green tea, the tea brewed with a pottery Kyusu generally has a mild taste.
Meanwhile, Japanese porcelain is typically baked at 1200 to 1460℃ and is totally vitrified, so the surface is fine and beautiful. Instead, the heat-retaining property of porcelain Kyusu teapots is inferior to pottery Kyusu.
The green tea made with a porcelain Kyusu is characterized by its sharp taste and strong scent, so the porcelain Kyusu teapot is said to be suitable for brewing “Sencha (煎茶)” and “Gyokuro (玉露)” green tea.
Lastly, ironware teapots are superior in the following 2 respects. The first point is that the green tea made with an ironware Kyusu is rich in iron because, by heating the teapot, iron is eluted from it into the tea.