HI! I'm completely new in this forums.
I have a lovely tokoname kyusu, and I use it for greens, whites, and 'light' oolong teas.
I was searching about kyusu teapots and I found something that told that tokoname clay absorbs flavors just like Yixing clay, but my kyusu it's perfectly smooth on the inside, no sign of pores inside of it.
Anyway, I have never felt that the teapot left a special taste in the tea brewed on it )
I wonder if it's true, or just a myth?