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).
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 (B) has a round handle placed on the opposite side of the spout. This is probably the most widely used type around the world.
JAPANESE NAME: Atode no kyusu (後手の急須, literally “back hand tea pot”)
Kyusu (C) is called houhin, a kyusu without a handle and used mainly for steeping gyokuro tea. 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!
JAPANESE NAME: Houhin (宝瓶, literally “treasure vessel”)
Kyusu (D) is 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.
JAPANESE NAME: 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)
The City of Shimada in #Japan’s largest production region for #tea, #Shizuoka Prefecture, has a rap music video in English/Japanese/French (French rap sounds pretty cool). All the cool dance scenes are at a temple rather than the #teafields which disappoints but all in all I...
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