Different temperatures lead to different colors

[finddream2020]

I'd like to introduce qinghuini to you.

Qinghuini is a natural clay from huanglongshan, and other clays can be mixed to make this kind of qinghuini clay. I made a mistake that I thought all the qinghhuini clay were mixed by other clays. But now I must state that qinghuini clay is natural although mixed.

Qinghuini is quite good at permeability for its granular structure . It needs very high tempreture in firing, up to about 1,200 degree Celsius. If below that degree, it will not appear the color it should be.

Here, I give some pics of qinghuini clay between different firing tempretures.

What I showed are huanglongshan qinghuini, not mixed.
I'll show mixed qinghuini later when I find.

[Herb_Master]

I'd like to introduce qinghuini to you.

Thanks Chen, this is exactly the sort of valuable contribution to the forum, that someone in your position can provide.

Browsing the web, different sites give sparse but often conflicting information about the different clays of the pots they are selling.

The colours of the photos of the pots on sale also vary enormously

Qinghuini is quite good at permeability for its granular structure .

Does this mean that the porosity is quite high? That it will season well according to the tea variety used in the pot, and therefore would be a good candidate for restricting use to one type of tea?

It needs very high tempreture in firing, up to about 1,200 degree Celsius. If below that degree, it will not appear the color it should be.

You show 3 photos, which one is fired correctly ?

what will be the result if using the other 2 pots, will they lack porosity? or be suitable for brewing teas at a lower temperature, or will they in some other way be imperfect?

[ycleong]

I'd like to introduce qinghuini to you.

Qinghuini is a natural clay from huanglongshan, and other clays can be mixed to make this kind of qinghuini clay. I made a mistake that I thought all the qinghhuini clay were mixed by other clays. But now I must state that qinghuini clay is natural although mixed.

Qinghuini is quite good at permeability for its granular structure . It needs very high tempreture in firing, up to about 1,200 degree Celsius. If below that degree, it will not appear the color it should be.

Here, I give some pics of qinghuini clay between different firing tempretures.

What I showed are huanglongshan qinghuini, not mixed.
I'll show mixed qinghuini later when I find.

Your information on qinghuni is very much appreciated. Thank you.

I am under the impression (misleading perhaps) that qinghuni is usually on its own and rarely mixed. I have a few qinghuni teapots and from my experience these pots required longer time to be fully seasoned compared to my other pots made from zi ni, hongpilong ni etc. However, once seasoned the lustre on my qinghuni pots are a sight to behold.

Since the permeability of qinghuni pots is good as you had mentioned, what sort of tea would you recommend to be paired with these class of pots?

[finddream2020]

Does this mean that the porosity is quite high? That it will season well according to the tea variety used in the pot, and therefore would be a good candidate for restricting use to one type of tea?

Yes, it will season well for its porosity as benshan duanni.
Generally, it's better to use one type of tea for one pot.

what will be the result if using the other 2 pots, will they lack porosity? or be suitable for brewing teas at a lower temperature, or will they in some other way be imperfect?

In fact, the left pot on the first pic and the one on the sencond pic is the same.
If not fired under appropriate tempreture, the pots surely will be imperfect. And we don't sell pots in that situation.


Thank you very much!
I'm enjoying sharing with you guys.

[chrl42]

I notice there are at least 2 main area where Qing-Hui ni comes from, one is Mt. Huanglong and the other is Mt. Bao (aka Shuang-Yu-Pi, shark's skin), Mt. Bao is famous for Duanni and Jiangponi. Mt. Bao's QHN has bumpy texture and color doesn't go so grey. My opinion is based on Zhu Ze Wei's book..

These pics are excellent, from what I know, not many clays are capable of such radical color changing, or many will go scorching before hitting 1200c.

I remember a guy who sells pot once have said, QHN is best for Sheng Pu

[Herb_Master]

http://www.teachat.com/posting.php?mode ... 0&p=176976
It's merely my opinion...

Old Sheng - Di Cao Qing (or Lao Zini), that is, to pair with color..also porous clays will reduce young Sheng's bitter/astringent or old one's wet-taste (Chang Wei)..

I remember a guy who sells pot once have said, QHN is best for Sheng Pu

Is that for aged sheng?

[finddream2020]

I am under the impression (misleading perhaps) that qinghuni is usually on its own and rarely mixed. I have a few qinghuni teapots and from my experience these pots required longer time to be fully seasoned compared to my other pots made from zi ni, hongpilong ni etc. However, once seasoned the lustre on my qinghuni pots are a sight to behold.

Qinghuini is both on its own and also mixed, I got this info recently.
There may be possibility that it needs longer time to be seasoned although qinghuini has good porosity. It depends on the particles, it seasons quickly if particles are comparatively large, and may season slowly if it has more but samller particles. But I often see quick seasoning for qinghuini clay.

Since the permeability of qinghuni pots is good as you had mentioned, what sort of tea would you recommend to be paired with these class of pots?

I love black tea and ooolong tea very much. I have used these two types of tea for qinghuini clay, and both are quite good for this clay, but ooolong tea such as tiguanyin may be better. I must say that good teas are always good for your pot, and good clay pot is equally good for your favorite tea. They are couple! Please be patient, and your pot is getting more beautiful day after day!


Thank you very much for replying!
Hope that would be helpful for you.

[chrl42]

http://www.teachat.com/posting.php?mode ... 0&p=176976
It's merely my opinion...

Old Sheng - Di Cao Qing (or Lao Zini), that is, to pair with color..also porous clays will reduce young Sheng's bitter/astringent or old one's wet-taste (Chang Wei)..

I remember a guy who sells pot once have said, QHN is best for Sheng Pu

Is that for aged sheng?

needs a time-machine...

But I think..Qing hui ni is fired at some 1200c and over, so might be of crystallized group..so like Benshan Luni, it must be appropriate for Oolong as well, young or old...what does your preference tell you?

[Herb_Master]

If not fired under appropriate temperature, the pots surely will be imperfect. And we don't sell pots in that situation.

I am confused now

On your website the photos accompanying the teapot descriptions show a range of colours, so I thought you were selling qinshui ni fired at different temperatures.

Subdued Dark Brownhttp://www.zishateapot.co.uk/longdan-te ... -p-98.html

Chestnut Brown
http://www.zishateapot.co.uk/chinese-yi ... -p-90.html

Various shades of Reddish Brown
http://www.zishateapot.co.uk/piaogua-te ... p-100.html

http://www.zishateapot.co.uk/lixing-tea ... -p-97.html

http://www.zishateapot.co.uk/danqing-te ... -p-96.html

http://www.zishateapot.co.uk/chinese-yi ... -p-91.html

http://www.zishateapot.co.uk/chinese-yi ... -p-93.html

AND
a Sandy Yellowish
http://www.zishateapot.co.uk/guayu-teap ... -p-99.html

does the clay type listed refer to the item in stock, and the photo is just to demonstrate the teapot style?

[chrl42]

I don't work for Chen,

but appropriate temperature usually points the minimum temperature to use, that won't down the quality of Yixing.

For example, minimum temperature for
Benshan Luni is 1180c, Zhuni is 1050c, Di Cao Qing is 1180c, high-fired Benshan Luni turns greener, Zhuni darker, DCQ eggplant-ish, potters in Yixing sometimes launch their pots with various temperatures as well.

Myth is that, fired just over appropriate temp is idle to use and I quite agree with that. Because it will earn seasoning faster, no worry about smelling issue or accident blot/crack

[chrl42]

Low-fired Benshan Luni or Duanni will cause accidental black dots (Tu Hei) or earn a crack, Low-fired DCQ will just absorb tea aroma without functioning too properly and Ji Yan dots (trait of DCQ) won't appear. But high-fired is acceptible, because of its sandy particle, it will still keep air holes open

Zhuni rather have a strict temperature, some 10 Celsius difference will shape the pot horribly..

[Herb_Master]

Interesting info, I need to bear in mind.

I was kind of hoping that Chen would one by one over the coming months introduce a seperate topic for each clay in turn.
helping me to decide, one by one, whether to build a collection of different clay types:- I already have a Shouzhen DuoQiu DCQ which I love

I am contemplating purchasing a Qing Hui Ni / Qing Shui Ni ? and am trying to bottom out Qing Hui Ni. The photos from Chen suggested (I thought [thinking the grey was good and the other one not so good]) that the granular texture of the greyish pot would be a nice acquisition to my collection and might be suitable for aged sheng which I am just about to journey along.

Now that you tell me they may both be good if both were fired above the appropriate temperature - I have to consider musing

If there are colour variations on QHN pots above the appropriate temperature is there a scale of colour variations as higher and higher temperatures are reached?

Despite not finding a greyish looking pot on the website which declared itself to be QHN. I did find one with undeclared clay that looks greyish and appears to have a decent granular texture.
http://www.zishateapot.co.uk/chinese-yi ... -p-64.html

The next part would be ordering one, half-hand-made to cut the cost
1. choose an existing model (style and size)
2. choose the clay

But then do I need to add that I want it (if this instruction is permitted in the ordering process) fired so as to develop a greyish colour?

[chrl42]

I hope my comments don't do any bothering on Chen's efforts, and hope she can correct me whenever I say a wrong thing

Qing Hui ni, Hui means grey, it's normally people call it when the pot is fired to be grey-ish. Normally that beautiful grey tone come from firing over 1200c (see Chen's picture)

I had a Qin Hui ni picture fired at 4 different temperature..can't find it now

What if a pot is fired at 1300c and over? Most clays will burst or scorch even at 1200c..color won't be pretty and will be crystallized like a porcelain. Most potters fire their pots lower than required, not visa verce, because it will raise the possibility of failure.

There are many ways to make Qing Hui ni, that original clay is called Yuan Kuang Qing Hui ni. There are also ways to add Shi Huang or Muo Luni, sometimes potters intentionally mix Zini and Duanni..

[ycleong]

I am under the impression (misleading perhaps) that qinghuni is usually on its own and rarely mixed. I have a few qinghuni teapots and from my experience these pots required longer time to be fully seasoned compared to my other pots made from zi ni, hongpilong ni etc. However, once seasoned the lustre on my qinghuni pots are a sight to behold.

Qinghuini is both on its own and also mixed, I got this info recently.
There may be possibility that it needs longer time to be seasoned although qinghuini has good porosity. It depends on the particles, it seasons quickly if particles are comparatively large, and may season slowly if it has more but samller particles. But I often see quick seasoning for qinghuini clay.

Since the permeability of qinghuni pots is good as you had mentioned, what sort of tea would you recommend to be paired with these class of pots?

I love black tea and ooolong tea very much. I have used these two types of tea for qinghuini clay, and both are quite good for this clay, but ooolong tea such as tiguanyin may be better. I must say that good teas are always good for your pot, and good clay pot is equally good for your favorite tea. They are couple! Please be patient, and your pot is getting more beautiful day after day!


Thank you very much for replying!
Hope that would be helpful for you.

Thank you for your feedback.
I tend to agree with you that particle size of a clay may affect the rate of seasoning. Larger particle size clay with more structural spaces or interstices possibly allow easier flow of tea oil from the interior of a pot to its outer surface. Conversely a pot with finer particle size and hence a reduction in interstices may take a longer time to season due slower rate of transfer of tea oil.

[finddream2020]

I notice there are at least 2 main area where Qing-Hui ni comes from, one is Mt. Huanglong and the other is Mt. Bao (aka Shuang-Yu-Pi, shark's skin), Mt. Bao is famous for Duanni and Jiangponi. Mt. Bao's QHN has bumpy texture and color doesn't go so grey. My opinion is based on Zhu Ze Wei's book..

These pics are excellent, from what I know, not many clays are capable of such radical color changing, or many will go scorching before hitting 1200c.

I remember a guy who sells pot once have said, QHN is best for Sheng Pu

As far as I know, QHN is mainly from huanglongshan, but I think it's also possible that Mt. Bao provides QHN.

There is no stipulation of qinghuini for your tea, but shengpu is a good choice. I love ooolong tea, and I used qinghuini for that, it seems nice, too.