Best clay for Dancong?

[edkrueger]

I tried it with a Chaozhou pot yesterday –preheated, boiling water, 3/4 full, steeped as little as possible. I didn't notice too much difference, it was a little less bitter... maybe.

[britt]

Whether or not an eggshell thin brewing vessel is desireable may depend on the type of Dan Cong and the degree of oxidation and roasting. The range varies widely and the ones I've purchased from Hou De ranged from 20% to 35% oxidation with various degrees of roasting. Using a thicker, heavier Yixing gave me the taste I preferred with the ones in the 30% to 35% range. Individual taste may make a difference here as well, as I usually prefer the darker oolongs stronger but the greener high mountains lighter.

[britt]

After the last post on this subject I tried some of Hou De's 25% oxidized, medium-light roasted Dan Cong in a very thin gaiwan. Immediately prior to this I brewed some in the thick, relatively heavy Pin Zi Ni Yixing I usually use. This was the lightest Dan Cong I have, yet the results from the Yixing were superior in every way, including the aroma. There was no comparison whatsoever. Of course, this conclusion is based on my own personal taste. This Yixing was recommended for use with Dan Cong by Jing Tea Shop and I have found that following their tea-Yixing pairing suggestions is very worthwhile.

[TIM]

I've really enjoyed the few DC I've had. I really want to start getting into them. I would like to dedicate a yixing to this type of tea, but does anyone have any suggestions? Duanni, hongni, modern zhuni, etc. Thin/thick, short/tall, etc. I know the lid should be quite wide as to fit the DC without breaking, but that's about it.

Also if this has already been posted before I apologize, I did a search but couldn't find anything.

I use thinner pots for light, young DC. Darker clay with tall lid leg for high fired younger DC, and thicker bigger pot for good refine fired aged old bush DC:

[Salsero]

Tim, your pots just knock me out every time I see some of them! Clearly the highest quality tea pr0n. Thanks for sharing with us all.

[thanks]

Tim, your pots just knock me out every time I see some of them! Clearly the highest quality tea pr0n. Thanks for sharing with us all.

I completely agree. Tim your collection is breathtaking.


Back to Dancongs in pots, I ended up trying some Dancong in my Hongni shui ping hu and the results were mixed. There was certainly less aroma, but the flavor was overall improved by a great deal. The differences were huge, really. It's less astringent, easy-going, not bitter at all with a thicker and fuller mouthfeel. I think I might end up using this and am now willing to sacrifice a little aroma.

Do you guys think Benshan would suit Dancong? I'm thinking about getting a really nice looking Benshan pot online. If it doesn't work out with Dancong, I could always use a ripe pu'er pot.

[ABx]

That sounds like a very good idea You could also go for some dancong from AsiaChi.com (which is the online reseller for Wing Hop Fung). I got some of the Milan (Honey Orchid, aka "Honey Orchard") dancong, $12 for 4oz, and it's really quite good; very fragrant and durable.

Awesome link! Is their Shui Xian any good? A pound for 7$ is very tempting!

Ack, sorry I didn't see this earlier. I have no idea, I've only had the Honey Orchid Dancong and 2 other samples. Maybe wyardley can report, if he's ever had it.