ck2998 wrote:Its nice to have some gold in your teapot.
All else being equal (size, capacity, shape etc), how much more does a Qing Shui Ni and Di Cao Qing teapot cost over a normal Zisha one?
If one is to brew Puerh in all 3 pots, will there be a noticeable difference?
I will speak only to the point something I heard before..
Qing Shui ni is clay type, so it's very absorptive at first (due to low temp-fired) but over-using might reduce that ability.
Di Cao Qing has lots of sand in it, from iron to silica, from small particle to big particle, all in one. So it's breathing from beginning to end. Unlike other breathing clays, Di Cao Qing doesn't seem to minimize its original aroma, just get rid of foul taste left over.
Di Cao Qing is fairly new term, 1) back then, most of clays were mined from the earth surface (not much deep inside), I don't know if there was Di Cao Qing in #1, #2, #3 mine. 2) back then, not much clay classification was done, so Di Cao Qing at a time was Zini, Qing Shui ni at a time was Di Cao Qing etc..
I personally like Di Cao Qing for Shu and Hongcha. I don't know if breathing is all good for brewing tea, from my experience, breathing clay as well decreases tea's Cha Qi, in this case I'd pick Zhuni. But it's just my opinion.