I found this perspective from Hojo tea to be an uncommon expression that counteracts what many Chinese tea drinkers will say in regards to unglazed/Yixing teapots:
http://hojotea.com/article_e/mineral.htm
In Taiwan, the tea teacher I study with there does not separate his pots by styles of tea distinctly but rather by characteristics of tea; given that teas in a category may or may not definitively share similar strengths or characteristics he specifically matches teas that, for instance, have a strong bread/baked quality （麵包 mian4 bao1）in one pot, etc. Granted, his sensitivity to what is alive in tea as a teacher of tea who spends all his days teaching, preparing, and studying tea is more developed than many other people. He groups his teaware by similarity and not necessarily by class/type of tea but rather chooses to emphasize characteristics. Since many of the students that study with him compete in the rather rigorous Taiwan tea competitions where they must in 20 min. brew four perfect rounds of an unspecified tea he often emphasized choice of teaware as being quite important. Though I wonder how many people, as others have alluded to here with taste, have the sensitivity to extremely subtle variations in note and quality.
He also did say that he does not commit a pot to any tea until after pouring multiple teas in the pot first to understand what the tea is asking of a pairing with any pot (if it asks at all) and what a pot is asking for in its tea. Thus, back to square one....freely, joyfully experiment, experiment, experiment and resist being too attached to the results
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