turning to red, roasted or raw pu'er teas feels almost intuitive. If time allows, I would slowly bring water to a boil in my tetsubin and brew red tea in a zhu ni pot to enhance the lively, fruity notes, or turn to a zi sha (purple clay) teapot to help smoothen the sharp edge in young roasted teas that I cannot wait to try! As for raw pu'ers, a thermos on the go seems the quickest way of getting the most out of this relatively expensive tea type. Occasionally, a zhuan tai teapot comes into play. The use of various clays with different intentions in mind is what is most perplexing, and I dare say fun. Also, by comparing teas brewed in a thermos as opposed to the traditional gong fu style, one grows to appreciate the harmonious, enhancing effects of clay.