What kind of pot is this?

[bagua7]

I was wondering what sort of clay and family does this pot belong to:







Cheers.

[TIM]

http://www.flickr.com/photos/65257125@N00/3710168537

Hand thrown Chao Zhou pot

[bagua7]

Thanks Tim. What kind of teas are best suited for these?

[alan836]

Chao Zhou Tea

[edkrueger]

Dancong that has a bitter edge. The clay seems to pull out some of the edge. For higher qualities, however, I would go with a gaiwan.

[Tead Off]

Dancong that has a bitter edge. The clay seems to pull out some of the edge. For higher qualities, however, I would go with a gaiwan.

I have the opposite experience. I find the gaiwan takes the edge off the more astringent dancong teas and highlights the higher notes instead of the deeper ones. This may also have something to do with the quality of the clay being used, the thickness of the pot, and, perhaps shape.

I find CZ thin pots very good for lighter oolongs and dancong. Thicker ones can be used for roasted wuyi and aged oolongs. I've even had some very good black teas in CZ pots.

[bagua7]

Very useful help, as it should be. Thanks edk. and Tead Off.