There are many types of tea pots.  I like clay pots.  Yixing is good, tokoname red clay pot is also good.  For Japanese green tea, sencha, I exclusively use tokoname with side handle.  It feels right.  

When I prepare tea with specific tea pot created in that particular culture and form, it has meaning.  It gives me a clue about how tea should be enjoyed.

I like experimenting with different things that seem irrelevant, yet sometimes works.  Tea pot is one.  I tried comparing tokoname tea pot and porcelain tea pot.  Tokoname is a Japanese clay, but a lot of cheap ones are made in China with Chinese clay.  Tea prepared in an exact same way, tokoname clay pot tends to reduce bitterness and astringency.  Why?  I learned that it is more porous compared to porcelain and has no glaze.  There is no glaze so bitterness is absorbed into the pores of tea pots.  Make sense.

Tea is really amazing.  Whatever we use affect the characteristics of the liquor.  Sometimes people think what costs more is better.  Some are like that, functional and meaningful, but others often not.  As I use more and more, tea pot just tells me what a good tea pot is... sometimes the tea pot itself says that it's not, but it's trying its best.