Until then I had always ignored this clay, as it is commonly described as being muting and I had no teas to match it with. Often paired with young sheng. Coming across one of my favourite teapot shapes, I could not pass, even though it is not my kind of clay, so to speak.
I have been using it for a week now and find it outstanding with Taiwanese High Mountain oolong! Much better than the normally suggested porcelain or thin walled hongni from the 60/70s. Does not quite reach the Kobiwako clay, but almost. What is lacks in flavour it makes up by its history and vintage though
![Mr. Green :mrgreen:](./images/smilies/icon_mrgreen.gif)
No trace of actually muting in the sense of taking something nice away, rather putting the good stuff forward.
Once again, Yixing clay eludes general statements on clay properties... I am at a loss why this clay is not more popular in Taiwan? I have seen a lot using Zini with Taiwan oolong, but rarely Duanni.
Anyone has experience to share with this clay?
Others, more knowledgeable than me in Yixing clay, have mentioned that Duanni is a notoriously difficult clay, to work with, both for potter and end-user, with lots of variations in terms of look and properties.
Now curious what I am going to find out with the other ROC julunzhu in Zini
![Mr. Green :mrgreen:](./images/smilies/icon_mrgreen.gif)