In terms of which is better, black or white clay pots, black clay pots are generally considered superior. This is due to their unique properties that make them more suitable for certain culinary applications.

Black clay pots, also known as Zisha or Yixing pots, are prized for their ability to absorb and retain flavors, which enhances the taste of the tea or coffee brewed in them. The porous nature of black clay allows it to absorb the essence of the tea leaves or coffee grounds, leading to a richer and more complex flavor profile. This is particularly beneficial for delicate teas like oolong or pu-erh, as it can help to bring out their subtle nuances.

On the other hand, white clay pots, also known as Jingdezhen porcelain, are known for their aesthetic appeal and are often used for serving rather than brewing. While they are non-porous and do not impart any flavor to the beverage, their delicate and translucent appearance makes them highly sought after for their visual appeal.

Data from a study published in the Journal of Food Science and Technology supports the superiority of black clay pots for brewing. The study found that black clay pots retained more flavor compounds from the tea leaves compared to porcelain pots, leading to a more flavorful brew. Additionally, the study noted that the porosity of black clay allowed for better temperature regulation, which is crucial for maintaining the optimal brewing temperature for different types of tea.

In conclusion, black clay pots are better suited for brewing due to their ability to enhance the flavor of the beverage and their superior temperature regulation. While white clay pots are excellent for serving and their aesthetic value, they do not offer the same benefits for brewing.