Black clay is the “terra cotta” in Vietnam’s ceramics, which contains the characteristics of the Vietnam traditional pottery industry. It is made from clay taken from Cu Chi, Dong Nai and is made up into designs by skilled craftmen, one by one. After firing it is dark brown in color.
The color may vary depending on the temperature and time of calcipation, as well as its position in the kiln. The advantage of these pots is that they are cooked slower and to higher temperatures which allows much bigger sizes than the normal glazed or terracotta varieties.
