Dingcao Qing, as is well known, is the best type of purple clay and also the most favored. But what exactly is Dingcao Qing?

In the past, purple clay was called green clay, and it is buried deep within the mountains. Our forebears mined it and classified its layers from top to bottom as: top layer, middle layer, and bottom layer. Dingcao Qing, as its name suggests, is found at the very bottom of the purple clay deposit; since purple clay was formerly commonly referred to as green clay, it was named “Dingcao Qing.” Some people also call it “Dingcao Qingni,” referring specifically to the bottom layer of the refined clay. Both terms are acceptable.

The ore of Dingcao Qing appears purplish-red, with a reddish hue, and is firm in texture. It is speckled with light green “chicken eyes,” which are particles of genuine green clay that coexist with the purple clay, serving as a distinctive feature of Dingcao Qing.

So, what makes Dingcao Qing clay so special? What is worth pursuing in it?

The color is simple, dignified, and stable, evoking an aged quality without being ostentatious. Many people say that Dingcao Qing turns liver-colored when fired, but this is not entirely accurate. Depending on the temperature, the color can range from red to deeper hues, gradually shifting towards chestnut red, liver color, and dark purple as the temperature changes. The tiny golden yellow particles within are the green clay particles, giving it the appearance of purple jade with golden sand subtly showing through.

It has ample sandiness, with strong sand-like texture. The grains have many gaps between them, providing good breathability, which benefits Tea brewing. After seasoning, it becomes warm and lustrous, exuding an antique elegance that enhances the rustic charm of purple clay.

It is hard and dense, making the resulting purple clay Teapots stronger and more durable.