The Ultimate Guide to Kyusu & Dobin

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Aside from how it's so fun to fancy different tea-ware while you're enjoying tea, there is also science behind how different types of teapots are used which makes understanding the different types of Kyusu and Dobin so interesting. Let's dive right in!

Firstly, let' s start of with our vocabulary. What's a Kyusu and what's a Dobin?

So - why would you need a different type of teapot for different types of tea? Especially because - teapots for black tea are generally the same.

Interestingly, for Japanese green tea, it’s actually VERY important to choose the right teapot. This has to do with the very delicate nature of the taste of Japanese green tea.

If the tea is left in the teapot for too long, the taste can easily be ruined as the astringency and bitterness will leak out of the leaves and into the tea. Therefore, you can’t have a teapot too big where you leave water left inside after serving. It is also important to note that a large teapot for a small serving size is difficult to control the temperature. The hot water will cool down too fast.

On the other hand, having a teapot too small is not good either. Apart from the obvious where you can’t really make enough tea, a small teapot will not allow for the leaves to spread wide enough during infusion. It will not be big enough to release the nutrients and aroma that makes the tea so delicious!

This is why it is important to have the teapot that is just right in size.

It’s not just the size that’s important though. It’s also important to check the shape, the material it’s made from, and the strainer type as well. We’ll go into each of these in this article.

The Yokote type teapot is a very distinct shape which originates in Japan. Yes, this is the type you'll think about when you think Japanese tea.

It has a side handle which is very convenient for pouring tea with one hand. You can use your thumb to place on the lid while pouring the tea so it would not slide off. This shape only exists for small to medium size Kyusu, as it will be difficult to hold large teapots with only one side handle.

It allows for serving the tea with minimal movement. It's a great tea tool to have, definitely recommend to have one at home if you're a tea lover.

This is a typical teapot used for a variety of green tea types. Teas such as Sencha, Fukamushi-Sencha, Gyokuro, and Kukicha can be brewed using Kyusu of this type.

The Uwate type teapot is one where the handle is on top.

The position of the handle makes it easier to carry heavier tea, suited for brewing tea which is drunk in volume. The Dobin is actually a name for this Uwate handle type teapot where the handle is made from a different material such as wood or straw. This keeps the heat from transferring, making it suitable for drinking tea prepared with hot water.

Tea such as Bancha, Genmaicha, and Houjicha are tea that are drunk in volume and use boiling water to brew. For these, this type of teapot is most suitable.

I’m sure this is a very familiar shape, same as a teapot you would use for brewing black tea. The handle is on the back side of the mouth of the teapot. This shape is also used for brewing Japanese tea.

It’s a Kyusu – usually a very small one, small enough to hold in one hand - without any handles! As you can tell, it’s not really suited for infusing tea which is best using boiling water, as it would be too hot to hold. This is more suited for infusing high quality tea at lower temperatures such as Gyokuro, Kabuse-cha, or high-grade Sencha.

There are two common types of stoneware Kyusu in Japan. The Tokonameyaki, and the Bankoyaki. The clay used contains high levels of iron, and It is said that this reacts and reduces the Catechin content in the tea when it is served. It will reduce the astringency and give it a more mellow taste, allowing you to focus on the umami taste more. This is especially suited for serving high-grade Japanese tea.

It has a glass-like feel and is very slick. This does not change the taste of tea as much. Very common in Chinese teapots, or teapots for black tea as well. If you want to enjoy the astringency as is, the Porcelain teapot may be your choice.

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