After visiting Master Wu in Chaozhou and buying one of these for ourselves, we fell in love with it so much that we commissioned more to be made for our teahead community.
This pot is fully handmade from authentic Chaozhou red clay. This means that no moulds were used but instead, this is designed by eye and crafted using hands and manual tools for the ultimate level of detail. Each pot has been made individually for the pinnacle of clay pot brewing. They will all have their own unique character. Please be advised that any gun-metal black colours are a natural part of the clay firing process and is not a fault in the clay or production.
The teaware comes with a bag, cleaning cloth and box.
Chaozhou red clay is suitable for brewing all types of tea but particularly teas which are a little more delicate and which have more transient top notes. Clay, in general, has three factors which determine its suitability for tea brewing:
Chaozhou red clay has a different set of minerals compared with the more famous Yixing Zisha clay. It contains higher levels of Iron Oxide and Quartz amongst many other minerals, making the pot particularly crystalline in structure with a bell sounding timbre when tapped.
This minerality is well known to be suited to Dan Cong tea (which is produced in the same area) but works excellently with brighter teas in general.
Clay is like a sponge in that it actually is porous in itself. This is called primary porosity. The amount of air surrounding these porous clay particles is determined mostly by the potter. They can fold the clay to add more air or bash the clay to work the air out of the clay. This amount of air is called secondary porosity.
The firing temperature will have an effect on porosity too. Higher temperature firing will make harder and less porous pots.
The porosity essentially determines how much the tea will be affected by the minerals in the clay. Yixing clay is very porous and so has a very pronounced effect but Chaozhou red clay seems to be less porous (perhaps because of higher temperature firing rather than primary porosity). This means that the mineral effect is more subtle which can be a good thing for brighter and lighter tea.
3. Temperature Retention
Clay has better heat retention than porcelain or glass and so it can brew stronger and richer extractions. Because Chaozhou red clay does not shrink as much as Yixing Zisha clay, the master potters can make the walls of the pots and lids thinner. This reduces the heat retention slightly which makes this clay suited to more fragile teas.
Which tea is best with Chaozhou Clay?
In very general terms, the minerals in clay catalyse a redox reaction with the tea in the same way that cutting an apple with a metal knife will cause the apple to go brown more than if you cut it with a ceramic one.
The effect of this reaction on the taste and texture of tea depends on the minerals in the clay but as a basic rule, it causes the tea to be smoother with less astringency. However, it does round out the top notes. This is one of the reasons why we do not recommend using Yixing to brew bright Green teas as it will dampen its light aromatics.
The beauty of Chaozhou, with its slightly reduced porosity and temperature retention, is that it can protect more of these lively flavours whilst softening out astringency. This makes it the perfect choice for Dan Cong Oolongs, Raw and Cooked PuErh and you can even experiment with Green teas.
Preparing your Chaozhou Red Clay Pot
When you receive your pot follow these instructions:
1. Fill the pot up with warm water and put in a heatproof bowl (glass or metal).
2. Bring a pan of water to the boil and SWITCH OFF the heat completely.
3. Remove the lid of the pot and place next to it then very carefully pour the hot water over the clay pot and lid until submerged fully.
4. Leave for about 30 minutes.
5. Remove and allow to dry. The pot should not smell excessively of clay but if it does you can repeat this process.
Your pot is ready to use but if you want to speed up the seasoning then you can submerge in very strong hot tea for an hour or so and repeat if you desire. We are less interested in the seasoning of a pot and more excited by its minerals affecting the tea.