How to Brew Loose Leaf Tea in a Kyusu

The kyusu is a traditional teapot ideal for brewing pure Japanese green teas. Many kyusu teapots are fashioned in a side-handle style known as yokode, which was originally developed for preparing tea while seated on tatami mats. As with brewing any tea, finding the right balance of water temperature, infusion time, and amount of tea is very important ..

add tea

MEASURE TEA & ADD TO TEAPOT

Measure approximately 1 table spoon or 10g of tea and add to the Kyusu

boil water then cool

BOIL WATER THEN COOL TO 170°F

Bring water to a boil then add to your empty teacup and allow to cool to 170°F.  Boiling the water before brewing purifies the water and can help remove any chlorine or other adverse flavors.

pour water

POUR WATER INTO TEA POT

Pour the water over the tea leaving about 1/4 inch of space below the rim of the teapot. 

infuse for 45 seconds

INFUSE

Infuse the tea for about 45 seconds on the first infusion.

pour

POUR

Rock the teapot to ensure an even infusion and steady flow.

serve

SERVE & ENJOY

To serve politely the cup is shown on all four sides and served with the best side forward.

repeat

REPEAT FOR 2nd INFUSION

For the second infusion repeat these steps and infuse for about 15 seconds.

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