Your favourite puerh tea clay

[bagua7]

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!

[jayinhk]

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)!

[kuánglóng]

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.

[Senlin]

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

[chrl42]

Di Cao Qing, followed by CR qingshuini.

[Shine Magical]

What do people think about using duan ni for shou?

[LouPepe]

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.