What specific types of tea are you thinking of drinking?
Here's a good reading to get you started:http://www.thechineseteashop.com/how-to ... eapot.html
Additional info provided by a user called chrl42
:Light oolong (Taiwanese or TGY)
- I prefer thin-walled zhu ni, reasons are:
1. Very good at protecting aroma.
2. Thin-wall let the leaves uncooked (you know 'spinach' taste..)Dark oolong (wuyi)
- Southern Chinese traditionally preferred zhu ni pots according to Gong Fu scripts “Mengchen pot (zhu ni) / Wuyi teas / Ruoshen (thin, small cups).” I personally like zhu ni cos it can protect aroma and 'yan yun'.Shou puerh and Hong cha (red tea)
- I like 'breathing' clay with sand texture, like benshan luni, di cao qing or Huanglong Shan zi ni type.Sheng puerh
- for young ones I'd pick 'breathing' clay above, for Gushu and aged ones I'd pick zhu ni. Because I like zhu ni's honesty, which means it just brews as it supposed to be (like porcelain) without anything missing, just good for retaining heat.
Additional note to the above:Phoenix Mountain oolong (dancong)
- These are very fussy teas. Stick to porcelain to brew them unless you accidentally find a pot that likes them.
Check Jing Tea Shop's pot display
and their pairings. It can give you a rough idea of what you are looking for.
Yixing pots I use for the teas I drink:
1. Shou puerh: zi ni, di cao qing, duan ni, qing shui ni and jiangpo ni
2. Sheng puerh: duan ni, qing shui ni
3. Chinese green tea: well-seasoned duan ni
4. Red tea: zi ni
5. Wuji Rock oolongs: hong ni, new zhu ni
6. Dancong oolong: qing shui ni, zi ni (high fired in both instances)
7. Taiwanese high-mountain oolongs: as per no. 5
As a final note, ultimately the teapot will choose the tea.