>Well, actually the difference is very noticeable. My coarser mixed
>clay pots keep a lingering tea fragrance that is obvious even after
>rinsing with boiling water. With one pot which I wanted to
>re-dedicate to a different tea, the identifiable aroma of dancong
>remained after boiling several hours in distilled water. It took long
>and rigorous boiling to get it completely empty of smell again. With
>my smooth clay pots it has been very easy to remove the lingering
>traces of a given tea. The black dragon pot is not quite as good as
>my Zhang Quan Lin pot, but it's coming along.
>
>Cheers,
>
>Cameron
>

Hmm, that's interesting. I have one smooth, thin-walled yixing pot that I had
dedicated to light oolongs but crazily used once for a dancong. The scent of
the dancong is noticeable in the (dry) pot months later, though that pot has
gone back to use for light oolongs (it doesn't make any difference to the tea's
flavor though).

Joe Kubera