This is dependent on the quality of your Longjing and the taste effect you want to achieve. If your tea is a little too sharp, or too tannin, and you want to tone it down, use a pot with a slightly thicker wall made of coarser grain clay, or a slightly lower density one.
If however, you want to keep the sharpness of a milder tea, use a pot with denser clay. Higher density pots are better to render delicate types of aroma as well.
In any case, Yixing pots need repeated usage so as to be properly seasoned to render the desired effect.
I’ll discuss this topic in better details in the near future.
