I think you should separate tea by taste styles for each teapot, not color. Green tea in Yixing teapot is not an argument. It is better if you choose the right teapot. In the beginning it was only green tea and it has since always been the clay teapot. Yixing clay of course is the best.
However, in Japan we can’t all afford real Yixing teapots but some of our clay teapots are very good too. Generally for making tea in a nicer way, not necessarily gongfu style, we still use 300~400 cc teapots with 10g of tealeaves, or more. We use mostly very nice sencha, kabusecha, or gyokuro. They are all green tea.
I think glass is not a really nice ware to brew tea in it. Strange taste from the same tea.
If you use very thin porcelain ware, your infusion time needs be short, or temperature drop too much for good infusion.
