A Japanese style that uses a small teapot called a kyusu, typically with a side handle. The kyusu is ideal for Japanese green teas, such as sencha or gyokuro, which are steeped at lower temperatures (around 60-80°C) to highlight their fresh, grassy flavors. Kyusu steeping usually involves short, gentle infusions to preserve umami notes.
« Back to Glossary IndexKyusu Steeping
A Japanese style that uses a small teapot called a kyusu, typically with a side handle. The kyusu is ideal for Japanese green teas, such as sencha or gyokuro, which are steeped at lower temperatures (around 60-80°C) to highlight their fresh, grassy flavors. Kyusu steeping usually involves short, gentle infusions to preserve umami notes.
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