of Kyusu (Japanese teapots)
In case you are not sure what kind of Kyusu ("teapot" in Japanese) is available, you will find a short how! Kyusu (A) has a cylindrical grip that is 90 degree from the outfeed.
In Japan this is often used for the preparation of trendy flavoured mustard tar. The teapot has a round grip on the opposite side of the outlet. It is probably the most widely used variety in the whole wide range, which is also used in Japan, but mainly for non-Japanese herbs. The kyusu without a grip is mainly used for soaking kyokuro or very high quality senzha.
It also has a broader outlet than the other Kyusu guys. Though it has no grip, it is soaked in at 60°C or lower, so you don't have to be worried about your hand being burned! One variant of the hin without sieve is a kyusu-sihiboridashi ("shiboridashi kyusu") (although this can sometimes have a handle).
It is also known in Japan as dobine, meaning a grounding cylinder (do means grounding and am means bottle). Since this species of Kyusu is bigger than other Japanese species of Kyusu, it is practical for many to use.