The choice of material for a teapot is not insignificant, even if its influence is often subtle. It doesn't transform the tea, but it can subtly enhance its character, softening or rounding out certain sensations.
For example, it is said that clay teapots, especially those rich in iron, can impart a certain sweetness to the tea, rounding out the astringency and giving it a smoother texture on the palate. These are subtle nuances, sometimes difficult to perceive without direct comparison, but they contribute to the overall experience.
What is more crucial, however, is the ability of certain materials to retain aromas. Unglazed clay teapots, in particular, tend to gradually absorb the flavors of the teas they hold. Over time, they develop a kind of memory, which can enrich the infusions… provided they are used consistently.
This is why it is generally advisable to dedicate a teapot to one type of tea. Using the same teapot for very different profiles—a sencha Delicate, roasted hojicha, or fragrant tea — risks creating less precise aroma blends.
Conversely, materials like porcelain or glass are more neutral. They do not interfere with taste and do not retain any trace of it, making them more versatile and easier to use on a daily basis.