I can't taste the difference between a Yixing vs porcelain.

[tenuki]

Well, you are the only expert on _your_ taste buds. I'll take your word that _you_ can't tell the difference.

[t4texas]

We may be able to be more helpful if you can tell us more about how you are brewing tea in the Yixing. For European style, how much tea to how much water? At what temperature for how long? What kind of tea?

That's a huge pot (400 ml) to be doing gong fu style brewing. Can you tell us exactly how you do that? Type of tea, how much, temp, etc.

[edkrueger]

If you are only using two tea spoons in that large pot, that is your problem. I use half an ounce for a pot of that size.

[gingkoseto]

I believe the size and shape of the pot matters much more than the texture of the pot. Besides, I heard (but not that sensitive to experience it myself) yixing is good for absorbing smokey or rough "side" flavors and leave alone the "good" flavors, and this function was more outstanding for traditional teas, many of which are not as smooth or fragrant as modern time teas.