Kyusu Steeping Guide for Brewing Premium Japanese Green Teas

White kyusu teapot beside three cups filled with Japanese green tea on a dark wooden surface

DEEP DIVE INTo

Kyusu Steeping

Unlock the full flavor in every steep

The "side hand teapot"

Kyusu: Master the Art of Japanese Tea Steeping

Kyusu steeping is a time-honored Japanese technique that enhances the delicate, layered flavors of Japanese teas. The yokode no kyusu, literally translating to "side hand teapot" (though more commonly referred to as a "side-handled teapot"), is designed for smooth, controlled pouring, allowing you to fully appreciate the subtle nuances of each steep. Whether you’re steeping sencha, tamaryokucha, kamairicha, bancha, or hojicha, following these simple steps will help you unlock the true essence of your tea, ensuring every cup is a harmonious blend of fragrance, flavor, and balance. For teas like gyokuro, you can also savor its deep, savory umami notes.

Ready to master your kyusu? Let’s get started!

White Kyusu teapot, three tea cups, Sencha loose-leaf on a wooden tray with a scoop on a dark wooden surface

What You'll Need:

Side-handled kyusu (Japanese teapot)
Tea cup(s) and/or a serving pitcher (e.g., yuzamashi)
Premium loose-leaf Japanese tea (e.g., Sencha, Gyokuro)
Hot water (preferably temperature controlled kettle)

Hand pouring tea from a white kyusu teapot into three small tea cups with blue and white patterns on a dark textured surface

1. Cool Your Water

Japanese green teas are best enjoyed at lower temperatures to preserve their delicate flavors. Follow these steps to achieve the ideal heat level:

Initial cooling: Pour boiling water from a kettle into a yuzamashi or directly into your kyusu. Wait until the sides feel warm.
Secondary cooling: Transfer the water into teacups and wait until the sides feel warm.

Target temperatures:

Sencha: 155°-165°F (68°-74°C) – cups should feel hot but not burn your hand.
Gyokuro: 120°-140°F (49°-60°C) – cups should feel warm.
Hojicha: 170°-180°F (77°-82°C) – ideal for its roasted notes.

Each transfer lowers the water temperature by about 10°F (5.5°C), allowing for precise control.

Hands using a wooden scoop to add Sencha loose-leaf green tea from a light wooden tray into a white kyusu teapot with lid, on a dark tabletop

2. Prepare Your Leaves

Place the tea: While your water is cooling, place your loose-leaf tea into the kyusu.
Warm the vessel (optional): If you warmed the kyusu with the hot water earlier, briefly place the lid on for a few seconds to allow the vessel to retain some heat.
Inhale the aroma: Remove the lid and inhale the aroma of the leaves. This gentle steaming can enhance the tea’s fragrance and prepare it for a perfect steep.

Hand pouring hot water from a small white tea cup into a white kyusu teapot with lid, on a dark wooden surface

3. Steep Your Tea Leaves

Pour the water: Gently pour the cooled water from the cups or the yuzamashi (water cooler) into the kyusu. Fill the kyusu to no more than 2/3 full.
Steep the tea leaves.

These are general guidelines, but personal steeping preferences may vary.

Sencha, Tamaryokucha, Kamairicha

Steep at 155°-165°F (68°-74°C) for 60 seconds.

Bancha

Steep at 160°-170°F (71°-77°C) for 90 seconds.

Gyokuro

Steep at 120°-140°F (49°-60°C) for 2 minutes.

Hojicha

Steep at 170°-180°F (77°-82°C) for 2 minutes.

4. Pour Your Tea

Master the pour: Pouring from a side-handled yokode kyusu is an art. Follow these tips for a smooth and balanced pour.

Rock gently: Slowly rock the kyusu back and forth to match the motion of the tea inside. Avoid rough swirling, as this can release tannins and lead to bitterness
Maintain a secure grip: Hold the lid with your thumb and place your forefinger on the base of the kyusu for added stability.
Pour every drop: Empty the kyusu completely to prevent oversteeping. Firmly shake out the final drops to ensure no liquid remains.
Distribute evenly: If pouring into multiple cups without a pitcher, rotate between cups with each rocking motion for a even distribution.

5. Sip & Repeat

Sip slowly: Let the nuanced flavors unfold before taking your next sip.
Re-steep your leaves: Most Japanese teas can be steeped 3-4 times.

Eat Your Tea

Savor kabuseicha leaves: Tamaryokucha and Gyokuro leaves are rich in nutrients and flavor.
Extend the final infusion: Steep at least 4 times or lengthen the last infusion to soften tannins.
Serve over rice: Enhance the flavor with dashi, shoyu, or ponzu, or enjoy the leaves on their own.
Add toppings: Try bonito flakes, sesame seeds, or furikake for extra flavor.

A Deeper Taste: The Art of Steeping

To fully appreciate the artistry and nuanced flavors of tea, it's important to honor its traditional preparation. Steeping tea as it is prepared in its place of origin unlocks its unique layers and subtle notes, creating a sensory journey that reveals the true character of the leaf and deepens our connection to its heritage.

Enhanced Flavor Control

Short, repeated steeps allow us to savor each stage of the brewing process. As the water interacts with the leaf, different flavors and aromas emerge at each stage. These are nuances that can be missed when blended together in a single long steep.

Sustained Energy, No Jitters

Most of the caffeine infuses in the first 60 seconds of steeping. By stretching out the steeping process, we can spread the caffeine intake, providing a smoother, more gradual energy boost—without the sudden jolt.

Respecting the Leaf

By steeping the tea until every bit of flavor is extracted, we ensure nothing goes to waste. Given the care that goes into crafting each tea, it’s only right to make the most of every leaf.

More Time to Savor Every Steep

The longer we steep, the more time we have to unwind and connect—with the tea, with others, and with ourselves. Who doesn't love a good excuse to slow down?