Fergy said

characteristics of duan ni?

hi all. thinking about taking the plunge for a decent yixing, and thought i would ask opinions on the website and the teapot itself.

the vender is yunnansourcing, and the teapot is supposedly made of old duan ni, over fired to give it a dark, almost metallic look. im mainly wondering if anyone can vouch for general clay quality from yunnan sourcing, and if this paticular pot could pair well with reds. what i am hoping to achieve with this pot is to bring out the natural sweetness of the reds, and more of their chocolaty notes, while increasing the mouthfeel, or thickness of the tea. here is the link to the pot itself, and TY for reading!
https://yunnansourcing.com/collections/yixing-pottery/products/high-fired-old-duan-ni-clay-wen-dan-teapot-150ml

13 Replies
AllanK said

I have one of those pots in a different shape and my first impression of it is that it is good clay for the price. These pots are not cheap so should not be cheap clay and I generally trust Yunnan Sourcing yet again they are not super expensive as pots go. I have not used the pot much, maybe I will use it tomorrow and might have a better impression of it. I use mine for ripe puerh though.

AllanK said

Used this pot again today. While the pot is too new to give back flavor, it does seem like a quality pot and worked well for ripe puerh. I think a pot that works well with ripe puerh will probably also work well for black tea too. And as far as the pot bringing out certain notes I think that is more a function of seasoning of the pot through regular use rather than clay type. If you drink chocolaty black teas in the pot on a daily basis I would expect it to begin giving back flavor in perhaps six months or so. I takes a lot of use for this sort of thing to happen. Another thing I would suggest is ask Scott at Yunnan Sourcing if he thinks it is a good pot for black teas, I think you will get an honest answer one way or the other.

Fergy said

thanks for taking the time to both use the pot and reply to me! completely appreciated :) one last question for you, is did it mute the flavors of your tea? i have one pot already, supposedly zisha, and while i do believe it is “real” clay, i cannot vouch for its quality. the bad thing is, im sure its a bad match for reds as it really mutes the flavors of the teas i have tried in it, which is the main reason for me asking opinions on the pot in question. i understand though that no one can predict how any pot will react to any tea, just hoping to get some feedback on my chances before i take the plunge, since i really dont drink anything other than reds at the moment.

have a nice day!

AllanK said

I brewed ripe puerh in it. I didn’t notice any muting of the flavors.

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TeaLife.HK said

Duanni will mute your black tea to hell IMO. Stick to high fired red clay or porcelain

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Fergy said

ok. sigh guess i will just forget about yixing. not like its really nessissary anyway :) too much hastle and gambling to buy over the internet.

Instead of giving up on yixing, I suggest you stop obsessing over clay types and instead get a few cheaper pots and start to build a feel for what makes a pot good or bad.

Here’s a hint: the clay type is the least important characteristic of a good pot.

TeaLife.HK said

Steve, I’d actually say clay type is the most important characteristic of a good pot! :o

Teasenz said

I’m not fan of using Yixing for black teas either. Especially if the black tea has these delicate aroma’s. Get one if you’re into oolong or pu erh.

pmunney said

I’d say clay quality is the most important characteristic of a good pot. But I agree with TeaLife.HK, stick to porcelain or high fired clays for red tea.

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Fergy said

well i have already bought a few pots, but they ALL havae muted the tea brewed in it. the main issue i have is i only really drink reds, so buying pots and then matching them with whatever random tea that they brew better is not feasable. hence, im worried about getting lucky and buying a pot that goes well with reds.

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Fergy said

hmm. maybe i should just keep the pot, and start toying with pu. ive been thinking about trying it lately, its just a daunting task, 3 diferent “types”, and thousands of “brands” in each type, and none really give deep tasting notes that i have seen. daunting prospect with the cost of samples these days >.>

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boychik said

Clay is the most important in yixing pots in my opinion. Don’t get cheap pots to play around, it’s a waste of money. I don’t think duanni is good for hongcha. I would buy hongni(red clay) as Jay already said . I use porcelain for hongcha.

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