Clay

[Space Samurai]

There is a lot of talk about various types of clay in Chinese tea culture and gong fu, this clay is good for that, or such and such clay is 'extinct,' and an overall emphasis on a particular pots terrestrial pedigree.

But in Japanese tea culture I have never come across any mention of a particular clay over another.

Is this just the particular idiosyncracies of two different cultures with one being no more valid than the other? Is there any kind of research that proves that one type of yi xing is better than another.

Opinions, thoughts, discussion?

[Salsero]

Wow, what a great question!

[chrl42]

Japanese teas are green, so that draws a difference somehow I think.

It seems like I've been the only one talking about it and I apologize for giving so many confusions to western online tea communities. My words are out of sources so I need back-ups who could lead the convo but I don't feel guilty about it cos I know I'm not doing harmful thing.

As far as Yixing goes, there is no strange thing about it without 'proving with scentific facts', even it was 'tea' emperor Qianlong who said Yixing pot is greatest brewing tool which leads westerners so confusing since it's so hard to see good Yixing teapots in west.

1) Plasticity
Plasticity is some nature that enables to craft in a delicate fashion. Some clays are liquid-like or some water fades out easily. Plasticity of Yixing clay gave it artistic value, some potters spend weeks for a mere pot for its perfection.

2) Amount of quartz mineral
Some clays have iron, some clays have manganese but from what I know, Yixing clays have the highest amount of quartz than any other clays. Quartz is what makes up a sand, glass, glaze, giving clay glossing nature or 'jade' quality in this manner.

3) Proper breathing
Yixing clay's absorptiveness is abour 2%, about right percent that neither takes out aroma nor unbreathing. Other claywares absorbs up to 10%, IMO it takes out aroma and just makes tea like plain water.

4) High amount of mineral content
Common trait of it has iron, silica and alumina. High amount of iron and alumina made it enable to fire over 1200C. After being fired at that, clay doesn't smell, doesn't earn a blot, more shiny and smoother.

5) Clay aestheticism
Most interesting thing about Yixing clay is that its color and texture, so variable. From beige (Benshan Luni), red (Zhuni), orange (Jiang Po ni), brown (Zini), blue-ish brown (high-fired Zini), brownish red (Zhu Gan ni) and more..

Some textures are like tough like country road (Duanni) some are smooth as cream (Benshan Luni) some sleeky as glass (Zhuni).

Its characteristics also variable, some has so much black dots (Hei Xing ni, Zima Duanni), some has color evenly different (Zhu Gan ni, Yao Bian (kiln-color-changed), there is fun thing to collect em and appreciate, some ppl spend time watching movies, some ppl go out to pubs to drink and I spend time appreciating Yixings and wipe em like a jade

[hop_goblin]

I think it may be due to the purposes of tea in each culture. The Japanese had used tea more ceremonial from the begining and therefore the pursuit of the tastiest cuppa was not their primary importance. However, in Chinese culture, their emphasis has always been on taste as evidence of the "tribute teas" and the like. Of course tea drinking in China is important to the daily lives of many drinkers, and certainly offers a way to meditate to escape the toils of life. However, tea does not have the same religous significance as it does in Japan. Just take for instance the Monks in Tibet where tea is more of a utility than for some religous indoctrination - Yak Butter tea is not same as the Cha do Ceremony of the Monks in Japan. This may explain why the Chinese place more of an emphasis on what tools make the best tea.

[snafu]

I think it may be due to the purposes of tea in each culture. The Japanese had used tea more ceremonial from the begining and therefore the pursuit of the tastiest cuppa was not their primary importance.

That might be true for cha-no-yu (which has always been about more than just drinking tea), but it's hardly characteristic of Japanese tea culture in general. Though not as celebrated in the West or by Japanese literati as the formal tea ceremony, there is most definitely a connoisseur culture associated with teas like sencha and gyokuro concerned primarily with good tasting tea, which has existed for a long time (though Japanese tea culture is much younger than China's - several thousand years difference). It's true that Chinese tea culture fetishizes teapots and clay much more than Japanese, but there is an element of that in Japan as well.

I think most Japanese tea drinkers accept the iron-rich, high fired Shudei clay of Tokoname as the best for green tea. I've heard of other clays being promoted for tea, such as Mumyoi clay from Sado and some clay from a silver mine which I forget the name of, but it's hard for a foreigner to know if those are just advertising claims or if they reflect a widespread Japanese belief. It's also worth bearing in mind that the major kiln traditions in Japan are associated with particular clays too - Hagi-yaki, for example, isn't just a glazing technique but a pottery tradition involving certain ways of firing in a climbing kiln using (secret) mixtures of clay from the Hagi region. However, it's probably accurate to say that clay types in Japan are mostly evaluated on aesthetic grounds.

[Salsero]

Chinese tea culture fetishizes teapots and clay much more than Japanese, but there is an element of that in Japan as well.

Good observations, snafu, and a helpful appreciation of the issues.

[Space Samurai]

I think its an interesting point that's being made: In China different clays are used to achieve different colors or textures, while in Japan the focus seems to be more on glazes (hagi, yohen, raku) and methods of firing the clay (yakishime).

So there is at least an aesthetic foundation to China's "fetish" for clay.