Favourite puerh tea clay

Zhuni
1
10%
Hongni
3
30%
Dicaoqing
0
No votes
Zini
3
30%
Duanni
0
No votes
Jiangponi
1
10%
Qingshuini
1
10%
Heini
0
No votes
Lvni
0
No votes
Other
1
10%
 
Total votes: 10

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Jun 10th 17 9:09 am
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Your favourite puerh tea clay

by bagua7 » Jun 10th 17 9:09 am

What Yixing clay you personally feel delivers all the goods of your beloved puerh cakes.

I'm thinking here of raw pu but feel free to mention ripe puerh if you like.

Additionally you may want to note a particular shape associated with that clay, ie dou qiu.


Cheers! :)

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Jun 10th 17 12:08 pm
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Re: Your favourite puerh tea clay

by jayinhk » Jun 10th 17 12:08 pm

For ripe pu, definitely zini. Anything traditional storage/humid, zini. Young sheng or delicate dry storage sheng--hongni. I like lower profile pots for pu erh, but shuipings are always good too (I know Bok doesn't like shuipings, but they're what I started with and I love them)!

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Jun 10th 17 12:45 pm
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Re: Your favourite puerh tea clay

by kuánglóng » Jun 10th 17 12:45 pm

If I had to save one of my clay pots out of a burning house it'd be a relatively cheap, med-high fired 80ml hongni pot. It works miracles on some of my favorite northern shengs (DXS, Bingdao), significantly better all-around than any of my other pots but doesn't seem to like any of my Yiwu shengs ... go figure.
Re. shapes in general I have a soft spot for Shui Ping, Shi Piao and Xi Shi.

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Jun 10th 17 2:20 pm
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Re: Your favourite puerh tea clay

by Senlin » Jun 10th 17 2:20 pm

Usually, I use zini for Shu, and hongni for Sheng - even if I prefer using a gaïwan for the youngest and greenest Sheng.

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Jun 13th 17 8:48 am
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Re: Your favourite puerh tea clay

by chrl42 » Jun 13th 17 8:48 am

Di Cao Qing, followed by CR qingshuini.

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Aug 31st 17 1:26 pm
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Re: Your favourite puerh tea clay

by Shine Magical » Aug 31st 17 1:26 pm

What do people think about using duan ni for shou?

Aug 31st 17 4:45 pm
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Re: Your favourite puerh tea clay

by LouPepe » Aug 31st 17 4:45 pm

Shine Magical wrote: What do people think about using duan ni for shou?
Totally fine. Especially younger, funkier shou. Duanni is about as diverse as zini umbrella seems. Better older duanni as modern duanni is processed in myriad of ways.

I prefer fresh sheng in the warm months or old/er sheng (+15years) in cool months. My favorite pots are a zhuni for fresh sheng mostly yiwu/menghai- and a lovely, soft higher medium fired di cao qing for older sheng.