Japanese Teapot - Kyusu

A kyusu is the traditional Japanese teapot for preparation of green tea. It exists as a side handle can (yokode kyusu), with handle or with handle.

Japanese teapot made of clay - kyusu

The kyusu (Japanese:急须for earthen teapot) is the traditional Japanese  and specially teapot for green tea designed for this preparation. It is usually made ​​from clay for a volume of 150 to 400 ml, and often comes from the Tokoname region. Kyusus exist in three variants:

• Side handle pitchers:  yokode kyusu  (横手急须)
• with rear grip:  ushirode kyusu  (后手急须)
• with handle:  uwade kyusu  (上手急须).

Noble Kyusus be from natural clay , manufactured, which is particularly rich in certain minerals and are usually handmade. This Kyusus have for the most beneficial properties of tea flavor . Tea connoisseurs for the purchase of a "real" kyusu, which also becomes more beautiful over time is worth.Unfortunately, almost 99% of teapots made ​​of cheap, artificially mixed audio are now produced, which provide flavorful no advantage.

History of the pot side handle

The development of the side handle cans for tea infusion was already Ending the Song Dynasty (960-1279 AD). Held in China. For the preparation of powdered a particular teapot was used with a side handle.Interestingly, these side handle cans are used for the preparation of medicinal herbs in China today. The Chinese model has been clearly adapted over time in the Japanese tea culture and developed. So finally emerged from the Yi Xing Teapot (Cha Hu, 茶壶) and the so-called 汤 瓶 today kyusu (急 须). The side handle is mounted on most teapots at an angle of 90 degrees, but is manufactured individually according to different designer.

Built-in strainer

A special feature is a kyusu its integrated filter. The filter size is specifically designed for green tea. If too coarse pores not only small but also large floating and small leaf parts would arrive when poured into the teacup. If the pores are too small to get a little flavor and too little substance in the form of suspended particles in the healthy teacup. In addition, the screen can be easily clogged when pouring.

Especially suitable for multiple infusions

Another special feature is its large opening at the top that allows the infused tea light and easy to dispose of. However, the striking feature at first glance is a kyusu her side handle. This has several advantages over a conventional Henkel. First, the tea leaves much easier artful and controlled pour into cups and without the mess. On the other side of the handle is easier on the wrist while pouring. Even with very heavy cans. A kyusu is especially important for friends of the traditional preparation with multiple infusions, so almost a must.

Correct pouring with kyusu

When pouring from the kyusu in several teacups should be noted that the tea is poured into different rounds. This means that initially all the cups are filled only a small part but same steady pace. Without interruption then it continues with the pouring in reverse order and refilled about an equal amount in all cups. Yet another round again in alternate order and the total amount of content Kyusus should be in the cups. In the kyusu no more water should be available now. Subject the tea leaves for a few more time in the water, no further infusion would be more successful. The uniform pouring in several steps to ensure a similar composition as the tea cups in all. For example, between the first and fifth cup from a kyusu time flies when you pour in the tea moves on and changes its composition. 

Nature and quality of the sound affect the taste 

The Japanese tea connoisseurs quickly realized that the quality and type of clay exert an important influence on the taste of green tea prepared in the Tonkanne. The highly mineralized material chemically reacts with the minerals of the water taken for the preparation. Each key leg holds different amounts of iron, zinc, copper, chromium, manganese, etc. But not only the composition of the different keys, but also the processing method of the sound each lead to a different composition of the ingredients and thus to a different flavor influence. For example, including black clay holds much manganese, but the only emerges through the burning of oxygen supply. A particularly important factor is the amount of iron, the firing temperature and the degree of saturation with oxygen. One speaks of the activation of the iron. So also look the same clay pots can have different effects. But most Tonkannen (99% estimated) today are produced from artificially mixed sound, the taste in any way come close to Kyusus of artisanal distilleries use natural sound. Natural tone has a significantly greater porosity (almost twice as high melting point of the natural iron) and a particular crystal structure. Particularly good distilleries create from a wide variety of tones to Kyusus true works of art that are very conducive to the taste of green tea. Are particularly famous master of this particular production forms Banko Yaki, Tokoname Yaki Yaki and Mumyoi. 

The production of natural clay

(; City in the southwest of Gifu Pref, Chubu region 大 垣) under the name onco Yaki (温故 焼) produced the first Kyusus from the green tea so important for the preparation material of clay were in Japan in 1859 in Ogaki. Yaki (焼) is Japanese for burning. They were first made in Japan using a potter's wheel, but the basics of the quality and characteristics of the keys come from China. High quality red clay has even been used in China for its mineral content to stop bleeding.To date, the Kyusus are produced in the same traditional way. Particularly good qualities are still made by hand. It quickly established themselves four important centers of production of teapots made of clay, namely along in the middle of Japan running along tectonic lines JMTL and ISTL in their surroundings clay is found in particularly high mineral composition:

• Banko Yaki (万古焼, Mie Prefecture): purple clay (yellow in the original form), high firing temperature and unsaturated fire lead to the activation of the iron content, great material surface (porous), the tea is much milder and gentler, the scent is slightly reduced and the taste richer and lasting. Especially suitable for mild teas. Highest quality and most respected in Japan.
  
• Onco (温故焼, Gifu)
• Tokoname Yaki (常滑焼, Aichi Prefecture),
• Mumyoi Yaki (无名异焼, Niigata Prefecture): strong mineral- red clay (the more iron the redder), mixed with one part yellow tone for the sake of flexibility. The clay, after firing hardened in a special procedure by pressing by hand (Namamigaki). The tea flavor is extremely soft and creamy texture. Another by a special firing process loses the sound of iron and isblack . Black clay teapots produce a somewhat nobler taste than red clay.

Green Tea - History in Japan

The history of green tea in Japan is very rich in tradition. Invention of Sencha and Gyokuro and development of the finest manufacturing processes worldwide.

Green tea from China to Japan

The history of green tea has a long history and an intense relationship with the mother country of green tea, China. Back in the Nara period (710-794 AD) and Heian period (794-1192 AD), Japan sent a number of emissaries to China (Tang Dynasty). Relations with other countries were reserved only possible formal occasions and the authorities. On several trips, the emissaries were accompanied by leading Buddhist scholar. Such monks also held partly longer to study in China. First traditions testify that tea has been used already 729 AD by Emperor Shomu in Japan to cause a special Buddhist ceremony.

First tea seeds to Japan

805 AD bring the Buddhist monks Saicho and Kukai who studied in China, supposedly for the first time tea seeds of Camellia sinensis in Japan. This was one of the first planted tea gardens in the Saga Prefecture (Kyushu Island in southern Japan). It was also mentioned that one theory is that the green tea plant (Camellia sinensis) as "Sancha" (Sage) in the mountain regions of Japan wild occurred earlier and was used as a tea.

According to tradition, Emperor Saga promoted the cultivation and drinking green tea, but it was only the aristocracy and the Buddhist monks reserved.815 AD appears the first mention of tea in Japanese literature, the Nihon Koki. It is reported as invited Emperor Saga of Eichu Bonshakuji in the Temple and green tea was served. The green tea was valued mainly for its invigorating effect (supports meditation), spiritual opening and healing power. In this early time of the green tea has been considered one of Chinese medicinal plants. In contrast to today's more sophisticated cooking the tea leaves are then simply given either fresh or dried in hot water and then drank the tea. 

Tea powder is developed (forerunner of matcha)

During the Song Dynasty China (960-1279 AD.) Is a method for preparing powdered tea made from. The powder was ground in either fresh or dried tea leaves. For this tea culture has a certain teapot with side handle (Japanese: 茶 瓶 chabin) developed the forerunner of today's Japanese kyusu. To date, this teapot is used in China for the production of herbal medicine.

Eisai - first book on medicinal properties of green tea in Japan

To 12 Century AD, however, there is almost no evidence of the use of green tea.1191 AD then brought Eisai Yosai (栄 西, 禅师, Japanese monk and Zen master, 1141-1215 AD.), Founder of the Rinzai school of Zen Buddhism, a new type of tea seeds from his study trip from China to Kyoto. Eisai is said that he had popularized the cultivation and drinking green tea in Japan for health reasons and because of the stimulating effect of the meditation. He wrote in 1214 AD, the first book on Japanese green tea: Kissa Yojoki (Stay healthy by drinking green tea), that he sent to the chronicles of the alcoholic Shogun as a gift.

 "Mountains and valleys, where the tea grows, are sacred and people who harvest the tea, live to old age." ~ Minnan Eisai

Tea plantations of Uji over Japan

A disciple of Eisai, the monk Shonin Myoei put in Uji, near Osaka and Kyoto, supposedly one of the first tea plantations on. The close contacts between the monks and the ruling class of samurai made the tea in this layer up to the Shogun because of its advantages relatively quickly popular. Tea plantations were finally erected throughout the country, especially at first in temples and temple goods for the nobility (eg in Kyoto, Yamato, Musashi, Suruga, Iga, Ise). The Shogun left to serve with green tea powder from Uji to the present Tokyo. The Uji region still enjoys a very high reputation in terms of its tradition and quality in tea cultivation.At this time the tea was mainly steamed and dried without him pressing or rolling and as tea powders milled (tencha method). Later, different manufacturing methods developed. 

Green tea and tea ceremony

In the late Kamakura period (1185-1333) the taste competitions to green tea (Tocha, Chakabuki), were originally from the Song Dynasty (960-1279) of China are carried out particularly popular and common among the samurai. Likewise here, spread the tea ceremony. It was not until the 16thCentury changed slowly that green tea has been used almost exclusively by the nobility. A significant proportion of this was Sen no Rikyu (1522-1591) as one of the main founders of the art of tea ceremony (Wabicha). Even as tea master Murata Shuko and Takeno Joo are emphasized.

From tea powder for infusion of tea leaves

Again, by a monk came to the Japanese green tea to progress. Until now, it was mainly common in Japan, grind the tea after harvesting tea powder. You had to quickly prepare accordingly it because of the low durability. The Chinese Zen master Ingen Ryuki ( 隠元 , 1592-1673 AD.) came in 1654 at the invitation of Uji and founded the main temple of the Obaku Zen in Japan, the Mampokuji. Ingen brought many elements of Chinese culture with them, including the preparation method, the green tea leaves and infuse with the water not tea powder.

Invention of the Uji method: Sencha

In the meantime, a relatively large variety of production methods had spread of green tea in Japan, with different emphases depending on province. A significant invention and a breakthrough in terms of the health effects of green tea was made in 1738 AD by Nagatani Soen from Uji. He invented a new method of treating the tea leaves.His method was to roll this after harvest and after steaming. With the loss, the fermentation is stopped and retained the ingredients. With the roll, the cell walls are broken up and the ingredients can do far better than going into the tea water. This Uji Seiho method is still used today as Matcha production.

Dissemination of Sencha from the nobility to the literati

The Mampokuji Temple brought another cultural effects, especially on the 18th Japan Century. Especially the monk Gekkai Gensho (1675-1763) "Baisao" had great influence on the cultivation and dissemination of Sencha as Art Walks in the educated upper class of Japan, especially the artists and writers. Thus, besides the schools of tea powder (matcha), the schools of Sencha-Do, both of which are represented today in Japan originated.

Invention of Gyokuro Uji

By the end of the Edo period (1603-1868 AD), it was customary to cover the tea for the extraction of tea powder (matcha) with rice straw and to shade it. But was rolled usually only the Sencha. Ogura developed in 1835 in Uji Kahei Yamamoto finally the refined technique for the production of shaded places and rolled green tea, called Gyokuro ("noble dew"). The Gyokuro spread all over Japan.

However, by the end of the Edo period, the green tea the nobility and the upper class of Japan remained very reserved. The tea is grown mainly in the mountainous regions of Japan. However, the distribution of green tea increased considerably. He was (now Tokyo) acted with the approval of the government by tea merchant in certain Teehandelszonen Edo and sold from there to other parts of Edo and Japan.

Influence of the Meiji revolution in the cultivation of green tea

An essential promote the dissemination of green tea in Japan is due to the large change in the system of political leadership at the beginning of the Meiji Restoration or "Meiji Revolution" (1868). At this time came the political power of the country from the hands of the shoguns, or the warrior aristocracy (Bushi / Samurai) back to the Emperor (Meiji Tenno). Centuries of selective isolation of Japan has now transformed into an opening and alignment with the West and modernization. This happened in particular in order to counter the risk of colonization. With the loss of their power and their missions, the Bushi now taught - under the direction of the last shogun Tokugawa Yoshinobu - on agriculture, especially the cultivation of tea and silk production and their distribution from. Thus the cultivation of green tea from the mountainous regions stretched to large tea plantations also to the flatter land.

Opening of seaports

Although in 1610 the first tea export of Japan was conducted by the Dutch East India Company of Hirado / Nagasaki, so it took until the end of the Edo period was the export to run on a broad basis. A milestone in the development of green tea in Japan was during the orientation on the west, the opening of commercial ports from 1859 (Nagasaki, Yokohama, Hakodate). The Shogun Tokugawa in Edo in 1858 signed the friendship and trade agreement with the United States and was quickly followed by similar agreements with the Netherlands, Russia, Britain and France. By this step the great business potential opened up by the cultivation and export of green tea for the operation of large foreign demand. Besides silk green tea has become Japan's largest export product. 1859 the export amounted to about 181 tons. After the Meiji Restoration of 1868, the export of green tea with the support of the government flourished particularly strong, especially in the United States. During this time spread all over Japan, Uji method of tea processing and displaced the other methods (tea powder (matcha) and tencha method).

Emergence of the modern tea industry in Japan

With the increasing volume of export trade and international competition, the tea prices fell in 19 Century significantly. The old owners, the samurai families, passed gradually from the tea plantations. Farmers and tea growers took over this. Gradually developed the modern structure with large plantations of tea cultivation, the invention of modern harvesting and processing machinery and distribution with wholesalers and retailers.The rapid pace of automation not only led to a saving of many jobs, but also to a more constant quality of tea.Today's tea production in Japan has a highly sophisticated, computerized and highly sophisticated industry.For marketing purposes and to meet the changes in demand and lifestyles large range extensions and new tea products were introduced in the Japanese market since the 80s. Today green tea exists in many variants, as a finished product and blending in plastic bottles, cartons and cans, as well as processed food supplements, such as green tea extract, catechin supplements and much more.