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I think so. Only not so good effect like Yixing clay. May I also point out that the true value of Yixing clay regarding tea infusion is not only maturing to a tea, but more important about infusing the best taste effect of the tea.
Maybe if you do not need yixing clay, try looking for a Japanese style kyusu. Look for unglazed ones.
I think the teapot, the cups and the chahai are all of different clays. Perhaps the cups and chahai do not look so safe. I cannot tell about the teapot from the photographs.
Because only the leaf buds and very young leaves are picked for processing to make tea! I have been in Yunnan tea mountains too! In Yi Wu Shan, they have really big trees and large leaves, but the buds are also small, like you see in mao cha.
In my opinion, new shengcha can be very good taste, if it is of top quality. However, there are too many bad quality selections in the shops. I think because of people need to make money. They buy cheap teas and sell higher price. I do not know much about health issue because I always drink only a little bit. I drink only oolong and bancha if I drink a lot.
Many people in China make false seals so you do not know which is real which is not. You better find a reliable supplier and buy from that. Exploring is good but be careful.
