Recommended Tea Types: Japanese Green Tea

Essential Notes: Fine Japanese tea lives and dies by the water temperature. The cooler temperature your water is, the more amino acids are pulled from the leaf, resulting in sweeter, more syrupy liquer. While traditional japanese teas are not blended with other ingredients, our Pear Green is a unique blend of deep-steamed (Fukamushi) sencha with safflower petals and pear extract. The tiny leaf particles and delicate nature of this tea all converge to give a brothy, rich, umami mouthfeel that tea connoisseurs covet.

History: Kyusu simply is Japanese for ‘teapot’. It has a distinctly styled side handle for easy one-hand pouring, leaving the other hand free for one armed pushups, or high-fiving your neighbor for drinking good japanese green tea. Self-filtering via either a built-in ceramic mesh-like strainer (known as sasame) or an integrated metal screen, the kyusu allows tea to steep freely within the water, and pours off easily. Its sturdy clay walls are excellent at retaining and maintaining a consistent temperature throughout your infusion—making it ideally suited to the delicate and low temperatures favored by Japanese green teas.


Preheat the Kyusu. With a cold ceramic Kyusu, your first infusion destined water will be rapidly cooled, thus creating a weak an uninspiring brew.


Add your Japanese green tea to the Kyusu. Using water at a temperature of 65ºC – 75ºC, steep the leaves for 30-90 seconds.


Using your hand, grasp the handle of the Kyusu. Keep your thumb on the lid, and tilt until the tea begins to come out of the spout. Nearing the end of the pour, rapidly shake the Kyusu until the very last drops come out. This ensures that the tea does not continue steeping while you drink.

Note: Please keep in mind that the tea will continue to steep as you pour. Aim to begin pouring 10 seconds before the targeted steeping time so as to not oversteep the tea.