There's no book which specializes in such topic, but many books (yixing) suggests such in paragraphs or pages. But not all has the same opinions, but similarities.
For Black, many Yixing books suggest taller shape but none-Yixing sources suggest round shape, in a round shape it can produce a circular wave that fastens and balances the brewing.
For Oolong, traditionally they used stout and small, aka Shui Ping teapot, the traditional Shui Ping teapots were usually under 160ml so small that leave the aroma intact. Spout is usually straight-line or a bit curve with its end horizontal.
For Green, Yixing books suggest also stout shape...but the Japanese might have different preference though.
For Puerh, there are many variations, as it has a relatively younger tradition. But many suggests relatively bigger volume.