Tea Pot's are also collectable
Teapots vary largely in design and purpose. Black teas are best brewed in a stoneware teapot, while stronger teas such as Assam and Ceylon are best brewed in pewter, iron or silver teapots. Oolong teas are best brewed in Chinese Yixing clay teapots. Lighter teas such as Darjeeling and green teas are suited to porcelain and fine china teapots.
You should not use the same teapot for very different teas - herbal and very strong smoky teas, for example should be prepared in different teapots.
Teapots should never be washed in a dishwasher or soapy water. They should be rinsed with warm water and left upside down to dry. To remove build-up of tannin in a glazed teapot you can use boiling water and a couple teaspoons of baking soda, and leave overnight. The layer of tannin in an unglazed teapot can be left, as it will enhance the flavor without flaking off as would happen if the pot were glazed.