This teapot design is basically a traditional pumpkin form. The speed of pouring, however, is not determined by the form, but by the passage of the spout. 20 second for 200 ml is slow.
The speed of pouring affects the control of infusion time. To reduce its influence, use a longer infusion duration.
The material and pot shape affects the infusion manner and thus influence the choice of tea variety. If this pot is what it looks like in the photo, which is a qingshuini, meaning a generic clay, ie a general purpose clay. Such clay is good for toning down astringency, bitterness, and over-firing. It is not good for teas which aromas are key to the taste profiles.
