As far as yixing goes...
The anal way is to use one yixing pot for each type or each tea producing area, and each type meaning even for each subtype of wuyi as well as roasting level, etc. (means a lot of yixing!)
IMHO, to get the most out of yixing pots but cost-efficient as well is to at least have a separate yixing for light oolong, medium oolong and dark oolong, 3 total. If later you found out you drink, let's say, dark oolong the most, then maybe you want to get more yixings for dark tie guan yin, da hong pao, rou gui, dark taiwanese oolong, etc...of course it's all optional.
I think combining one yixing for ALL oolong type will mix up too many tea tastes together. It's not to my liking personally. I have about 5 pots for different oolong types now, and I am looking for at least 3 more good ones for several types of dark wuyi oolong.
My two cents.