Chaozhou Hong Ni (red clay) has more than 6000 years of history. It became more popular in the Tang and Song dynasties as a clay of choice for cookware and kettles for boiling water.
Feng Xi area near Chaozhou (in Guangdong) is where the clay is mined. It's a mountainous area and the clay mined there is very fine and is easy to work when it's mixed with water. Typically the clay is worked on a wheel. Chaozhou Hong Ni after firing takes on a deep red-orange color and a natural sheen. The finer the clay used the more sheen the pot has. The clay has a very high level of iron oxide, it's very pliable and after firing contracts about 15%. Firing temperatures used in the local kilns are close to 1000 celsius.
The clay has a metallic sound when tapped together. The clay is highly porous but without allowing water to escape or soak in deeply.
Chaozhou Hong Ni pots are excellent for all teas, but a perfect choice for Dan Cong Oolongs.