Fuzhuan taste profiles can vary quite a lot beyond the (usually very mild) "菌香" provided by the jinhua. So anything from dates/raisins to more malty flavors, to minerality, to the "damp forest earth and berries" yesheng taste, to many other variations. Then there's the pine smoke wildcard, the smokiness may be non-existent or may dominate (or only linger in the background of) the first 4-5 steeps. You'll find that the "house flavor" of the producers will be very different, a dramatic comparison would be GM2X vs Gaojiashan. I'm not sure what factory the bitterleaf tea is from, though.
But given that it's from 2004, I'd assume the pine smoke flavor is faint, so I think either a gaiwan or any type of not-too-muting clay will serve you well. Among my yixing pots I tend to prefer either hongni or zini. But have never found a tea that preforms bad in either. Actually, if you check out a few popular fuzhuan products on Taobao and look at the customer reviews with images, you'll find that a lot of people use glass vessels to brew these teas
(but the again, glass brewing seems to be extremely widespread in Mainland China).Oh, and don't get mad at me for suggesting this, but you can also brew them in a regular drip coffee maker. There's actually a pretty well-known heicha producer in Anhua that makes dedicated drip-brewing vessels for their teas. That's the kind of "branching out" that has me reconsider trying their tea (I ended up not buying)
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