I still mostly brew with a small Japanese teapot with a right angled handle (just googled it and I think it's call a kyusu), but I drink mostly Chinese and Taiwanese teas. Currently drinking some high mountain oolong from Taiwan from an unknown area at work, and working on some mao feng from Anhui province that my parents picked up during their vacation to Huangshan.
It's okay.... your parents forgot about me. I use a Japanese Tetsubin cast iron pot but mostly drink Chinese and Taiwan teas, and South African Rooibos. I tend to shop weekly at a Japanese market (Marukai), but over the years I've found more Chinese teas to my liking and more hits & misses when trying Japanese teas.
It's been a while though. And I keep an open mind and sense of adventure, so now that you've brought "selections" to the front of my mind, I'll begin sampling some Japanese teas this winter and see what I think.