Guide to Japanese Teapots
Written by Team MUSUBI
In Japan, there is a rich variety of teapots, crafted in different regions using various materials and styles. This diversity reflects the depth of Japan’s tea culture and the wide selection of Japanese tea leaves available. From everyday sencha to the prized gyokuro, each type of tea demands a particular brewing technique, and the right teapot can make all the difference.
In this guide, we’ll explore common teapot shapes, handle types, strainers, and proper care methods so you can select the perfect vessel to enhance your tea-drinking experience. Whether you’re steeping a mellow green tea or preparing a delicate, high-grade brew, understanding these nuances will help you savor every cup. Let’s begin by examining some of the most distinctive shapes and features that define the world of Japanese teapots.
Table of contents
Common Shapes of Japanese Teapots
Maru-gata (Hira-maru)
One popular shape is maru-gata (hira-maru), a rounded design with a relatively flat profile. Its wide opening and curved base are easy to clean, and the slightly flat form allows tea leaves to unfold thoroughly, extracting a full measure of sweetness and umami. Maru-gata teapots are quite versatile and can accommodate various types of tea leaves.
Hira-gata
Another option is the hira-gata, which is flatter and wider than a typical teapot, providing ample space at the bottom so the leaves can expand completely.
Shiboridashi
The shiboridashi is a small, handleless pot with a tightly fitting lid, often used for high-quality green teas. Rather than using a conventional strainer, it features carved grooves near the spout that help release the tea’s flavor. Because it transfers heat readily, this style is best suited to lower-temperature brewing, such as for sencha or gyokuro.
A variant known as the shiboridashi kyusu (teapot) features a handle, making it more comfortable to hold and allowing you to extract every last drop of tea. This design is suited for many kinds of tea, including sencha, genmaicha, and hojicha, and lends itself well to everyday use.
Houhin
Another handleless style is the houhin. It may have a small spout, but typically lacks a handle and is favored for delicately brewed teas such as premium sencha or gyokuro. Since the water temperature for these teas is often cooled to around 60°C (140°F), a handle is unnecessary, and the compact shape makes it easy to store when not in use.
Types of Handles
Yokote (Side Handle)
A handle extending from the side of the teapot, common in traditional kyusu pots.
Ushirote (Rear Handle)
A handle positioned at the back of the teapot, similar to Western-style teapots.
Uwade (Top Handle)
A handle on the top of the teapot, usually a looped shape convenient for pouring and carrying.
Types of Strainers
Integrated Clay Strainer
Small holes crafted directly into the teapot body around the spout, offering a natural filtering system.
Mesh Strainer
A fine metal mesh screen fitted at the base of the spout or as a removable basket, suitable for finer tea leaves.
Sasame Strainer
A built-in ceramic filter with small holes, often found in high-quality, handcrafted teapots.
Care and Maintenance
Avoid Using Detergent or Scrubbing Sponges
When it comes to daily cleaning, simply rinsing the teapot with tap water is usually sufficient, as detergents or abrasive sponges are not recommended. Rough scrubbing or dishwashers can scratch the teapot’s surface, making it more susceptible to stains. Using the water pressure from the faucet to wash both the interior and the spout is generally enough, and any leaves stuck to the strainer can be removed with cool or warm water.
Dry the Teapot Thoroughly
Drying the teapot thoroughly is crucial. Any remaining moisture on the inside, along the rim, or within the spout can promote bacterial growth. Allow the teapot to air-dry completely before placing the lid back on.
Tips: How to Remove Tough Tea Stains with Baking Soda
Step 1
For stubborn tea stains, dissolve one or two teaspoons of baking soda in hot water inside the teapot and let it sit until the water cools.
Step 2
Gently scrub the stained areas with a sponge or toothbrush, then rinse well under running water.
Step 3
Once clean, make sure the teapot is completely dry before storing it.
Related posts
Popular posts
Categories
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.