I don't dispute anything you say eitherTead Off wrote:I don't dispute anything you say but it would seem to me that the mineral structure of the clay would have the most meaning as far as affecting a tea. Also, when we talk about these clays, are they Yixing clays or clays found in Taiwan? And then, we come to each drinker's sensitivity to all of this and their subjective experience of what they like. So, I say throw a dart at all the information and start from there and trust your own experience.gingkoseto wrote:The context is always important. The average kiln temperature of duan ni is not lower than most other types of clay (except for the unusual zhu ni). The green-gray duan ni (supposedly the type showed in the photo) even has slightly higher kiln temperature than most other types of duan ni.
The context is important because different kiln temperatures could be used for the same type of clay, for various reasons.
The high fire red clay showed in the photo is a classic favorite for Taiwan high mountain oolong. Ben shan green clay (a type of high end duan ni, not the one showed in the photo) is another classic favorite for Taiwan high mountain oolong. But Ben Shan green clay is more expensive, more rare and more faked. So it's not as much talked about as high fire red clay as a match of greener oolong.

Yeah I'm talking about yixing clay only and I haven't experienced any of Taiwan local clay except for a Lin's volcano clay teapot.