East Asia, particularly China, is home to a rich variety of naturally occurring clays and chalks prized by geophagy enthusiasts. Among the most notable is Chinese loess, a fine, silty sediment formed by wind-blown dust. It has a soft, powdery texture and a mild, earthy taste with a slightly chalky finish. Other regional varieties include kaolin clay, often white or pinkish in tone, known for its smooth, creamy texture and subtle mineral flavor. In some rural areas, yellow clays are also consumed—these offer a more compact crunch and a distinctive earthy, sometimes metallic tang. These clays often reflect the mineral-rich soils of East Asia, shaped by millennia of volcanic activity and seasonal monsoons.