Do unglazed Kyusu (Tokoname ware) pots retain flavors?

I recently bought a Tokoname ware teapot and I have found the information about these conflicting in my internet searches. The primary answer I’m after is do these clays absorb flavor and “season” over time similar to how a yixing pot works?

I’ve read that since they are unglazed they will, but that they do this much more slowly than a yixing because the clay used in tokonome-ware is much less porous. I’ve also read that it will not season at all.

While I don’t intend to use flavored teas in it (I have a lavender sencha for example) because oils from things can seep into the clay, I wonder if it would be safe to brew other types of pure tea besides green tea in the pot, say… Houjicha, the highly roasted version of bancha? Would that make the pot have a roasted taste that would stick with it and corrupt my other teas?

Does anyone have any experience with this?