If you are not sure of the differences in the types of kyusu ("tea pot" in Japanese), here is a quick guide!!
Yokode no kyusu
横手の急須, literally "side hand tea pot", lefthanded yokode no kyusu are also available
Originally, this shape also made it easy to pour when sitting on a tatami mat in a traditional Japanese room, as the host would sit across from the guest rather than pour tea from the side or from behind.Kyusu (A) has a cylinder-shaped handle placed 90 degrees from the spout. This is widely used in Japan for preparing sencha green tea. The shape was made to be efficient when pouring tea in small amounts quickly distributing among several cups (the tea at the end of pouring tends to be stronger than at the beginning).
Atode no kyusu
Atode no kyusu (後手の急須, literally "back hand tea pot")
This type of tea pot has a round handle placed on the opposite side of the spout. This is probably the most widely used type around the world, and also used in Japan, but mainly for non-Japanese teas.
Houhin (宝瓶, literally "treasure vessel")
A houhin is a kyusu without a handle and used mainly for steeping gyokuro tea or very high grade sencha. In addition, it has a wider spout compared to the other types of kyusu. Although it does not have a handle, gyokuro is steeped using water temperature around 60 degrees or lower so there is no need to worry about burning your hands!
A variation of the houhin without a strainer is a shiboridashi kyusu (though sometimes this can have a handle also).
Uwade no kyusu
上手の急須, literally "top hand tea pot", also called a dobin 土瓶 in the sencha tea ceremony terminology
More Tea Pots on Yunomi.lifeThis kyusu shaped like a kettle with a handle above the body. In Japan, it is also called dobin, literally earthen bottle (do means earthen and bin means bottle). Because the size of this type of kyusu is larger compared to other types of kyusu found in Japan, it becomes handy when serving many people. Recommended for teas such as houjicha and bancha.