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What kind of effect does an aged duanni teapot have on a shou pu? I’m very curious how different clay have certain effects on certain teas. Some thinks clay type is unnecessary but some also say that clay play type pairing plays and important part. For me, I want my pu erh very smooth. Can anyone offer any insights?
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It is actually not easy to generalise on a clay, say, duanni, because the formulae available in the market now are extremely varied. The artful addition of various granules in the mix further changes the potential infusion character of a pot.
However, I can say that traditionally a genuine duanni is of higher density than the average genuine zisha and even zhu-ni. It is therefore, much more effective in supplementing the pitch in the taste profile rather than rounding the tea.
A shu cha ( shao cha ) pu’er of respectable quality should be quite round in itself and do not need to be rounded. A duanni pot would give its roundness a graceful pitch.
In case the selection in question needs rounding, I think I’ll opt for a zhu-ni or zhisha.
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