@Shine Magical I think it is hard to point out a clay or pot to you that is anywhere near guaranteed to do anything specific to a given tea or tea type. So I think trying to purchase a pot with this kind of task or expectation is unlikely to be successful. It's more like the other way around, where you get a pot and try different teas and then use it for teas it works well with. It may not be what you had in mind. All we can do to narrow the search is act on broad assumptions of how certain clays and shapes tend to brew, but there are convention defying pots out there.
I think with modern Zhuni, as
@Baisao mentioned, you are likely to keep these notes and add a bit of roundness to the tea so that anything that comes through as chocolate for you perhaps even more closely resembles the thicker mouthfeel of actual chocolate. Brewing in porcelain would be similar but likely bit flatter and thinner. A lot of the benefits of clay pots also come down to thermal properties, not just clay interaction, and it is not always easy to draw the line.
All my modern Zhuni pots behave similarly and largely leave notes intact, they all add mouthfeel, some have slight attenuation of undesired hints, but it requires attentive testing in an experimental setup to appreciate the slight attenuation differences. Yet they are all from different sources, and the clay looks quite different. So if I was to pick one, I would simply look for a relatively pure and dense appearance (few imperfections and no sandy texture) with relatively thin walls from a source that provides as many details (maker, clay mining, aging, processing, firing, construction), in a suitable shape and size and with fast pour, for additional flexibility. I think Shuipings are good allrounder shapes, however, some teas favour a wider or taller body, or wider openings, but this is where multiple pots come in, which is not at all necessary to gain most of the benefits of brewing in clay. I used a single pot for over 2 years before adding more.
