Yokode Teapot: A Symbol of Japanese Tea Tradition

The yokode teapot is one of the most iconic and commonly used teapots in Japan, known for its distinctive side handle, typically positioned on the right side. This unique design allows the user to hold the lid with their thumb while pouring the tea, making it functional and elegant. The side handle also ensures a smooth, controlled pour, which was especially important during traditional Japanese tea ceremonies, where the host would serve tea to guests seated across the room on tatami mats.

Originally, the yokode was designed for brewing sencha, Japan’s most common green tea. The teapot's shape and size made it ideal for quickly distributing tea evenly between several cups, ensuring that every guest received a balanced infusion. The yokode is versatile and can be used to brew most types of Japanese tea.

For gyokuro, Japan’s premium shaded green tea, a more shallow version of the yokode teapot is preferred. This is because gyokuro requires a longer steeping time at a lower temperature to bring out its rich umami flavor, and the shallower pot allows for better temperature control and more even extraction. The design of the shallow yokode promotes slower extraction, ensuring that the tea’s delicate, full-bodied flavor develops perfectly.

Ushirode no Kyusu: A Popular Teapot with a Unique Handle Design

The ushirode no kyusu is distinguished by its round handle, which is positioned on the opposite side of the spout. This design allows for easy handling and pouring, with a comfortable grip for the user.

This type of teapot is widely used in Europe and around the world, particularly favored for its size and practicality. Its popularity in Europe can be attributed to the region’s style of tea drinking, which typically involves long steeping times and a higher water-to-leaf ratio. Unlike traditional Japanese methods, where the quality of the leaves is paramount, the European approach often involves less emphasis on the tea’s strength and more on customization with added ingredients like sugar, milk, honey, or lemon.

In Western Europe, tea is often sweetened with sugar and combined with milk to create a rich, comforting drink. In Eastern Europe, it’s common to add lemon, honey, or sugar, giving the tea a more refreshing, slightly tangy profile. The ushirode no kyusu, with its larger capacity, is well-suited to these longer steeping methods and the milder, more customizable flavors that characterize European tea-drinking traditions.

Shiboridashi: The Elegant Handless Teapot for Premium Teas

The shiboridashi is a traditional, handless Japanese teapot known for its minimalist design and shallow body. Unlike other teapots, it does not have a handle, which makes it easy to hold by cupping the pot itself. This elegant, compact design is ideal for those who appreciate the artistry and simplicity of Japanese teaware.

The shiboridashi is particularly suitable for brewing high-quality teas, such as gyokuro or sencha, and is best used with larger-leaf teas. Its shallow bowl shape and smaller capacity allow for a quick, controlled infusion, which is key to extracting the delicate flavors of premium teas. Because it lacks a built-in strainer like the houhin, it requires a more careful pour to prevent leaves from escaping, but it offers a more intimate, focused tea-drinking experience.

Due to its shallow design, the shiboridashi offers less space for tea leaves to move around compared to deeper teapots, which means you should use the correct leaf-to-water ratio and steeping time to avoid over-extraction. The result is a beautifully nuanced cup of tea with a smooth, refined flavor.

It’s a sister pot to Shiboridashi. Literally means treasure vessel.

This pot is mainly used for high-grade, temperature-sensitive teas like gyokuro and white teas. Usually made of thin porcelain or clay, characterised by a wide spout with built-in strainer. The handle is not necessary while steeping high grade teas as the temperature of water is usually quite low.

Uwade Kyusu / Dobin: The Traditional Japanese Teapot with Bamboo Handle

The dobin is a popular type of teapot in Japan, easily recognized by its top bamboo handle, which gives it a distinctive, traditional appearance. This teapot is often larger in size, designed for serving multiple guests at once, making it perfect for gatherings or tea ceremonies where several people are present in the room.

The dobin is especially suited for brewing teas like houjicha (roasted green tea) and genmaicha (green tea with roasted rice), as these teas are typically served in larger quantities. Its size and sturdy design allow for ample space for the tea leaves to unfurl and brew properly, while the bamboo handle makes it easy to lift and pour, even when the teapot is full.