Brewing
/k'yoo-SOO/
A small Japanese teapot with a side handle and built-in mesh strainer — designed for sencha and gyokuro.
The side handle (yoko-de) lets a tea master pour with a delicate one-handed wrist motion. Tokoname-yaki kyusu in iron-rich red clay are the most prized — light, balanced, with built-in fine mesh.
Related terms
From the Journal
Three of Japan's most famous green teas come from the same plant. The differences are everything — and once you know them, you'll never confuse them again.
by Sameera
An hour south of Kyoto, a riverbank town has been growing the world's finest matcha for 800 years. A field report.
by Sameera
Sixteenth-century Japan refined matcha-making into one of the most demanding art forms in human history. A primer on chado — the Way of Tea.
by Sameera
The Tea List dispatch
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