I absolutely adore teaware and that passion seems to be getting stronger. When I first got into tea many years ago I was bemused by those tiny little pots with a hefty price tag but these days I have to put blinkers on whenever I am surrounded by teaware on my tea trips otherwise money magically flies out of my pockets!
Chaozhou red clay is one of my most adored materials for teaware. Firstly I think it looks gorgeous and the pots tend to have a higher quality finish than Yixing pots of the same price range. This is partly because red clay is easier to work with than Yixing (with less shrinkage) which makes it possible to create perfection. The other reason is that Yixing is more famous and with fame comes more demand and a higher price.
I think that everyone's focus on Yixing is not really fair on the Chaozhou clay. Whilst Yixing is a fabulous material to soften astringency and make powerful brews, it can sand off the high details in the flavour, making some tea too mellow. This is where the Chaozhou red clay steps in.
The thinner walls, different set of minerals and probably higher firing of the red clay means that it will soften astringency (not as much as Yixing) whilst protecting those high notes for a brighter tasting tea. This makes it suited to Dan Cong Oolongs but it can be used for some lighter Sheng PuErh, ball rolled oolongs and maybe some Green tea.
In other words, I think that every Teahead should have a Yixing for those full on PuErh's and dark Oolongs whilst reserving your lighter Oolongs and gentler PuErh's for red clay. At least one of each, or two, or three ;)
Purchase this Chaozhou Red Clay Pot
An Introduction to Yixing Pots
How to Brew with Yixing Clay Pots
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