Hi Daniel I have 3 yixing teapots that I want to reserve for oolong teas (90% of what I drink), and I am not sure of how to make the best allocation. I would say 1 (with the highest density and high profile) for Taiwan oolongs, 1 low profile for low fermentation Chinese oolongs (Tie Guan Yin, Bai hao...) and the third, low profile and more porous, for high fermentation and more roasted chinese oolongs (Da Hong Pao, Wu Yi family, Feng Huang Dan Cong, Mi lan Dan Cong and similar). Does it make sense for you or do you recommend another organisation? Thanks a lot for your advice!
My teacher Daniel Lui would certainly be the final word on this but your allocation looks excellent and is what I would use. You've matched the right profiles with the right teas and the density and porousness with the taste. Pretty good match-up with just 3 teapots. A very detailed article on this subject by Daniel Lui is here: www.thechineseteashop.com/how-to-choose-teapot.html
Your current organization is good in general terms. However, it would be ideal if you can designate one teapot for one specific type of tea. So the second suggestion is even better. Make sure every teapot has the right clay density, shape, thickness, etc. for each tea.