In Part I, we talked about two of the most common type of Japanese kyusu, or teapot. Kyusu have evolved over many centuries to best suit the needs of the diverse range of Japanese green teas. The two kyusu we introduced last week – yokode kyusu and houhin – trace their origins back to Chinese teapots adopted by the Japanese in the mid-Edo period. The other main types of kyusu, atode and uwade, are likewise the result of years of adaptation and evolution.
Atode no Kyusu
Just like the yokode kyusu, the word “atode” (後手の急須), meaning “on the back”, refers to this teapot’s structural design. Modeled to resemble western-style teapots, this teapot is especially suitable for Chinese and western-style black teas with a high water temperature and longer steep time.
“Uwade” (上手の急須), which translates to “on the top”, is also known as a dobin (土瓶) in Japanese tea ceremony terminology. Shaped like a western tea kettle with a long, curving handle over the top of the pot, uwade kyusu are larger than any other type of kyusu and intended for serving many guests at once. The placement of the handle is designed to accommodate the heavy main body of the pot, which would be difficult to pour with a side or back handle. When these teapots are made of cast iron and intended to be hung over the hearth, they are called tetsubin (鉄瓶).
Kyusu can be a fun way to experience Japanese culture and traditional tea preparation. If you are a fan of Japanese green teas, why not experiment with a kyusu of your own?
By: Jennifer Coate