In other words, a Japanese teapot. The technique of making Kyusu dates back to the Edo period (around the 17th century). The material used to make it is purified pottery clay. The final product is often unglazed. Pieces with a side handle are an icon of pottery from Tokoname, most often in red and orange. What's more, the size of Kyusu is smaller than our European teapots of the time. It usually holds one to two servings of tea (from about 100 ml to 400 ml). Most Japanese teapots are equipped with a strainer (ceramic or stainless steel). It is worth knowing that Kyusu should not be washed in a dishwasher (if it is unglazed) and cannot be washed with detergents. It is disinfected with boiling water and it is best to wash the inside with a delicate brush. After washing, dry thoroughly.