Awesome! Get a green label F1 qingshuini. Rationale below.
Modern clays can be good but many aren't. Being able to tell which ones are good takes experience. If you get a modern pot and you don't like it, you will not know whether it's because you are not a fan of yixings or whether it's because that clay is not good.
Among old pots, green label F1 pots are the best bang for your buck. Qingshuini is significantly cheaper than hongni, and its effect on tea is more prominent (but it is not a black hole!) Qingshuini is a type of zini, so this advice is in line with what Youzi suggested.
Whether or not the pot will make your tea better depends on whether the pot is a good fit for the tea! You can have a super expensive pot and still do worse than a porcelain gaiwan if the tea is not suitable for the pot. With a green label F1 qingshuini, I suggest you to brew mid-aged to aged sheng (at least 10 years old). It will reduce bitterness a bit, but a key impact will be on the smoothness/thickness of the texture of the tea. Don't use it to brew 2 years old sheng, a gaiwan will be better (well, you can experiment, but I wouldn't advise to use qingshuini to brew young sheng).
Unfortunately, you cannot find such a pot at Yunnan Sourcing.