Teapots
Teapots
The teapot is the heart of any Japanese tea-making setup, and the choice of material, style and size has a direct effect on the flavour of the tea brewed in it. This is not marketing language — it is a well-established reality in Japanese tea culture, where the properties of the clay, the mineral content of the water and the brewing temperature have been studied and refined over centuries of practice. Choosing the right teapot is the first and most important decision for anyone who wants to brew Japanese green tea properly at home.
Tokoname unglazed red clay is the most celebrated material for Japanese teapots. The iron content of the Tokoname clay reacts with the tannins in green tea, softening the astringency and producing a rounder, more harmonious flavour. The interior of a well-used Tokoname kyusu builds up a patina of tea residue that should never be washed with soap — it is considered part of the teapot's character and contributes to the flavour of every subsequent brew. The built-in ceramic filter on a proper kyusu strains the leaves cleanly without requiring a separate strainer.
Cast iron tetsubin occupy a different functional category — they are vessels for heating water, not brewing tea. Used over a heat source to bring water to temperature and keep it there, they produce water that is notably different from water heated in an aluminium or stainless kettle. The iron from the pot dissolves in trace amounts into the water, which has a measurably different mineral profile than water heated in a neutral vessel. For matcha and gyokuro in particular, this makes a perceptible difference to the cup.
Glass teapots from Hario and other makers allow the colour of brewing tea to be monitored visually, which is useful for those developing their brewing technique or working with teas they are unfamiliar with.
Discover more in our subcategories:
Fill your teapot with our green tea selection, or add a Japanese kettle for the complete brewing setup.
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