Chaozhou Vs Yixing Teapot
What’s a Chaozhou Hongni Teapot? How It Differs from Yixing
When people think of Chinese clay teapots, the first name that usually comes up is Yixing. But in Chaozhou, the birthplace of gongfucha and Phoenix Dancong oolongs, there’s another teapot tradition that’s just as alive: the Chaozhou Hongni teapot.
For us at Cha Moods, this discovery came naturally. As we sourced this year’s Phoenix Dancong teas on Wudong Mountain, our supplier introduced us to a local pottery studios. There we were introduced to artist Zhang Shanghao and artist Zhang Yongshun, who have been working the same clay and craft for decades. Their teapots are part of the Chaozhou gongfucha heritage — practical, unpretentious, and perfectly suited for Dancong.
What Makes a Chaozhou Hongni Teapot Different?
At first glance, a Chaozhou pot might look similar to a small Yixing teapot. But there are a few key differences:
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Clay origin – Chaozhou pots are made from local red clay (hongni), while Yixing comes from Zisha clays in Jiangsu.
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Wall thickness – Chaozhou pots are typically thinner, which makes them heat faster and cool faster — perfect for quick, repeated infusions.
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Texture – Chaozhou clay is more porous and absorbent, while Yixing clay is denser and more “refined.”
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Brewing style – Chaozhou pots were made for the local gongfucha style: high leaf ratios, boiling water, fast steeps, and overflowing rinses.
My First Session: From Gaiwan to Hongni
I’ll admit: I was skeptical at first. I’ve always loved brewing Dancong in a gaiwan because the porcelain leaves the tea’s soaring aroma untouched. With clay, I worried that the intensity might get muted.
But when I brewed our high mountain Dancong in a Chaozhou hongni pot for the first time, I finally understood what the potters meant when they said the clay is “porous.” The pot didn’t swallow the fragrance — it shaped it. The aroma felt rounder, more present, and the tea soup itself kept its clarity.
After just one session, the pot had already absorbed something of the tea’s essence. When I returned the next day and brewed again, there was still a subtle echo from the previous session, a kind of continuity that made the experience richer. It felt like the pot was already “seasoning” itself, becoming inseparable from the tea it was meant to serve.
Now, I’ve decided to keep one hongni pot just for Dancongs. It’s slowly becoming its own archive of fragrance and taste.
Why Brew Dancong in a Chaozhou Teapot?
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Faithful to tradition – Gongfucha was born in Chaozhou, and these pots are the original vessels.
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Great for aromatics – Rather than muting fragrance, the clay lets it resonate in a different way than porcelain.
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Living object – Each session leaves its mark, building character and memory into the pot.
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Approachable – Compared to high-end Yixing, Chaozhou pots are more accessible, yet still deeply artisanal.
Caring for a Hongni Pot
Like Yixing, a Chaozhou teapot should only be dedicated to one type of tea. Most people use them for Phoenix Dancong or Yancha. Rinse it with tea soup after each use, let it absorb, and over time you’ll see it develop a natural sheen and aroma of its own.
Closing
The Chaozhou hongni pot isn’t a competitor to Yixing, nor a replacement for the gaiwan. It’s its own tradition, born from the same soil as Phoenix Dancong, designed to highlight the liveliness of these complex teas.
For me, using one has become more than a brewing choice — it’s a way to bring a piece of Chaozhou’s mountain and culture to my own tea table.
