Light Oolong (Taiwanese or TGY) - I prefer thin-walled Zhu ni, reason is 1) Zhu ni is very good at

protecting aroma 2) thin-wall let the leaves uncooked (you know 'spinach' taste..)
Dark Oolong (Wuyi) - Southern Chinese traditionally preferred Zhu ni pots according to Gong Fu
scripts "Mengchen pot (zhu ni) / Wuyi teas / Ruoshen (thin, small cups)", I personally like Zhu ni
because it can protect aroma and 'Yan Yun'.
Shou Puerh and Hongcha - I like 'breathing' clay with sand texture, like Ben Shan Luni, Di Cao
Qing or Huanglong Shan Zi Ni type..
Sheng Puerh - for young ones I'd pick 'breathing' clay above, for Gushu and aged ones I'd pick Zhu
ni. Because I like Zhu Ni's honesty, which means it just brews as it supposed to be (like porcelain)
without any missing, just good for retaining heat.
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Duan Ni clay, original Duanni is really rare, even Zi Ma (sesame) Duan Ni is. Most of Duanni is a
result of mixing a lot of clays together or none-Huanglong Shan clay. Good Duanni (Benshan Luni
as well) actually doesn't get blot or stain, cos minimum temperature required is just over 1200C,
these clays, you don't need a towel, just a bit of water erases all. Other good clays, all very easy to
handle, clays with lots of stain and unglossy are low temp fired ones and not sandy.
Zhu Ni clay is known for not breathing, other clays sand-texture (sand here means quartz silica
(like glass) not unfiltered mesh clays) clays breathe well, clay-texture clays don't do that well.
Huanglong mountain clays are mostly sand-texture clay and high temp-fired.
Temperature of firing, also affects breathing. Low temp-fired one breathes well, but it leaks heat
and breathing stops at some point.