Kyusu Teapot Care: Cleaning, Strainers, and Tea Stains

Empty the tea leaves, clear the strainer and leave the lid off while the pot dries. Those three habits make everyday kyusu care straightforward. The cleaning method then depends on the clay or porcelain, its finish and the filter fitted inside.

Use this guide to identify the parts that need attention, then follow the maker’s instructions for washing and any stain treatment.

Clay, glaze and fittings

Unglazed clay: examples include Tokoname shudei (朱泥, red clay) from Aichi and Banko shidei (紫泥, purple clay) from Mie. Their surfaces can change with use; keep them clean rather than preserving accumulated tea residue.

Glazed porcelain: Arita and Hasami make examples with smooth interiors that are often easy to clean. Pay attention to the spout, strainer and any decoration too.

Check the description for the body and finish. A glossy surface may be glazed pottery or polished clay as well as porcelain. Never scratch it to identify the material.

For an enamel-lined cast-iron teapot, see our cast iron tetsubin care guide.

First use

Before the first brew:

1. Inspect the body, lid, spout and strainer for damage.
2. Rinse or wash as the maker directs to remove loose dust.
3. Use a water temperature suitable for the pot, then choose your brewing temperature to suit the tea.
4. If the maker prescribes a first-use treatment, follow that method.
5. Rinse with warm water and air-dry fully with the lid off.

After the prescribed preparation, the pot is ready to brew. Contact the maker about a persistent unusual taste or odour instead of trying to mask it with repeated brews.

After each brew

Tokoname’s care guidance recommends routine rinsing with water, without detergent, to avoid lingering smells. Other clay pots and glazed porcelain may have different directions; rinse any permitted cleaner thoroughly.

1. Remove the used leaves after the last cup. Do not store them in the pot, where residue can leave a stale smell or flavour.
2. Rinse with water as directed and avoid abrupt temperature changes. Keep fingers clear of hot water.
3. Remove residue gently with a tool suitable for the finish.
4. Rinse the strainer carefully — see the next section.
5. Take off the lid and support the pot securely so water can drain and air can circulate. Check the interior and filter are dry before putting it away.

Cleaning the strainer

The filter’s construction determines how to clear lodged leaves:

Ceramic filters may be formed in the pot or fitted separately. Sasame (ささめ) refers to a fine ceramic strainer.

• Rinse from the inside of the pot outward (pour warm water through from the body toward the spout).
• For clogging, the official Tokoname guide describes gentle toothbrush cleaning when the inside is dry. Use light pressure and follow the instructions for your filter.
• Do not force pins or wire through small ceramic holes. If gentle cleaning fails, ask the maker.

Removable stainless-steel basket: lift it out and rinse with warm water. Use a soft brush if needed, and let it dry before replacing it.

Obi-ami (帯網) band mesh: this fine stainless-steel band sits around the inside spout opening. Rinse with the spout pointing down and avoid poking the mesh.

Inspect the filter while cleaning. Use no metal scourers or forceful poking; ask the maker about chipped ceramic filters or bent mesh rather than trying to reshape them.

Removing tea stains

Cha-shibu (茶渋) means tea staining, which occurs in both glazed and unglazed pots. Clean accumulated residue according to the maker’s method and keep the filter clear.

If stains persist, check the recommended cleaner for the body and fittings. A smooth porcelain interior and a fitted metal filter may require different handling.

Ukō kiln gives a stain-removal procedure for its kyusu, including thorough rinsing and gentle toothbrush cleaning of mesh. Use its chemical treatment only for a pot covered by those instructions, at the stated concentration.

Avoid guessed baking-soda, bleach or tea-leaf treatments. Where a maker permits a cleaner, follow both the product instructions and the cleaner’s label; never mix cleaning agents.

Using one pot for different teas

Ukō kiln says its strainers work with different Japanese teas. It also notes that some people notice a lingering aroma when switching back to a delicate tea.

If roasted or scented tea leaves an aroma that bothers you, keeping a separate pot for it may help. Otherwise, a clean pot may serve your different teas well.

A glazed porcelain interior can be a useful choice when switching teas often. Keep the spout and strainer clean as well as the body.

Appliance use

• Use a dishwasher only if the whole pot, including decoration and fittings, is approved. Otherwise wash it by hand.
• Microwave a kyusu only when the exact configuration is approved. Pay particular attention to metal fittings and decorated parts.
• Avoid sudden temperature changes and follow the pot’s temperature limits.

Storage

• Store only after the pot and lid have dried fully. Allow airflow and leave the lid slightly ajar; drying time varies with the shape and room conditions.
• Avoid sealed plastic containers for unglazed clay, where residual moisture can become trapped.

• For longer storage, wrap and box the clean, dry pot without pressure on the handle, spout or lid.
• Before using a long-stored pot, inspect it and rinse or wash as directed.

FAQ

What if I washed my kyusu with detergent by mistake?

Rinse thoroughly. If an odour remains, ask the maker which treatment is suitable. Accidental detergent use does not automatically mean the pot is ruined.

How is kyusu care different from cast iron tetsubin care?

A tetsubin boils water; a ceramic kyusu brews tea. They have different internal surfaces and cleaning needs. Follow the cast iron tetsubin care guide for kettle care, and never apply its rust treatments to a ceramic teapot.