Kyusu (teapot) - Kyusu

Japanese: きゅうす(急須) - きゅうす

A type of sencha tea utensil. Also called chabin or chaju. A small earthenware teapot, it is usually made of ceramics but some are made of metal. It is also written as kyuyaki or kyubiyaki, and is called kibisho or kibisho. Originally used in China as a tool to warm sake, it was brought to Japan during the Edo period and is said to have come to be used for sencha. Currently, it is distinguished from yuwakashi (a kettle for boiling water) and kyusu (a teapot for boiling tea), called toukan (a hot water container), but originally the two were the same, and the "custom of praising them as if they were two different things" arose in the 30s or 40s, according to Owari Domain Confucian scholar Seiichi Fukada in his book Senchiyaketsu (1849).

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

煎茶器の一種。茶瓶，茶注などともいう。小型の土瓶ともいうべきもので，おもに陶磁器であるが金属製のものもある。急焼，急備焼とも書き，〈きびしょう〉〈きびしょ〉とも呼ぶ。もと中国で酒を暖める具とされていたが，江戸時代に日本に伝えられ，煎茶に用いられるようになったとされる。現在では湯缶（とうかん）と呼ぶ湯わかしときゅうすとは区別されているが，もともと両者は同じであり，それを〈二物のごとくもてはやす俗習〉が生じたのは30～40年このかたのことだと，尾張藩の儒者深田精一はその著《煎茶訣（せんちやけつ）》(1849成立)に述べている。

出典　株式会社平凡社世界大百科事典第２版について　情報

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