Brewing the Perfect Cup of Japanese Green Tea with a Kyusu

Updated at: 11/01/2025

The delicate dance of brewing Japanese green tea is a sensory experience, a journey from the crisp, verdant leaf to a steaming cup brimming with subtle umami and refreshing bitterness. More than just a beverage, it's a ritual, often performed with the elegant kyusu, a traditional Japanese teapot specifically designed to enhance the tea's inherent qualities. Its unique shape and pour spout allow for precise control over the brewing process, ensuring every infusion delivers the perfect balance of flavor and aroma. Understanding the nuances of using a kyusu is key to unlocking the true potential of fine Japanese green teas.

From the careful selection of water temperature to the precise timing of each steep, mastering the art of brewing with a kyusu is surprisingly straightforward. This guide will walk you through a step-by-step process, enabling you to achieve that elusive perfect cup, transforming your tea time into a moment of tranquil contemplation and exquisite taste.

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Handle the Kyusu with care, especially when it's hot. Use a tea cozy or heat-resistant gloves to avoid burns.
  • Always use filtered water to prevent mineral buildup and off-flavors in your tea. Avoid using tap water with high chlorine content.
  • Dispose of used tea leaves properly after brewing. Do not reuse leaves multiple times as this will result in a bitter and astringent brew.

Step-by-Step Instructions

  1. Prepare the Kyusu

    • Place tea leaves into the kyusu. One tablespoon of tea leaves is recommended for two cups of tea.
    Place tea leaves into the kyusu. One tablespoon of tea leaves is recommended for two cups of tea.
    Prepare the Kyusu

  2. Prepare the Water

    • Prepare hot water. For common green teas, use water at approximately 90°C.
    Prepare hot water. For common green teas, use water at approximately 90°C.
    Prepare the Water

  3. Steep the Tea

    • Pour hot water (around 200 mL) into the kyusu.
    • Infuse the tea leaves for about 60 seconds. Do not move the kyusu; avoid agitating the leaves.
    Infuse the tea leaves for about 60 seconds. Do not move the kyusu; avoid agitating the leaves.Infuse the tea leaves for about 60 seconds. Do not move the kyusu; avoid agitating the leaves.
    Steep the Tea

  4. Pour the Tea

    • Pour the tea into cups, alternating between cups while pouring. This ensures even extraction.
    • Pour every last drop to extract all the infusion.
    Pour every last drop to extract all the infusion.Pour every last drop to extract all the infusion.
    Pour the Tea
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Tips

  • Clay teapots (kyusu) are said to provide a sweeter, richer flavor.

Common Mistakes to Avoid

1. Using Water That's Too Hot

Reason: High temperatures can scorch the delicate leaves of Japanese green tea, resulting in a bitter and astringent taste, ruining the subtle nuances of the flavor.
Solution: Use water that's between 160-180°F (70-82°C) to maintain the tea's delicate flavor profile.

2. Steeping for Too Long

Reason: Over-steeping extracts excessive tannins and bitterness, leading to an unpleasant, harsh taste and masking the tea's true flavor.
Solution: Steep the tea for the recommended time (usually 1-3 minutes, depending on the type of green tea) to allow the optimal flavor and aroma to develop.

FAQs

How many times can I reuse the same leaves in my kyusu?
You can typically reuse Japanese green tea leaves 2-3 times in a kyusu. Each subsequent steeping will yield a lighter, more subtle flavor. After the third steep, the flavor will usually be significantly diminished.