auhckw wrote:So far I was taught that premium grade TGY should be
-non roasted (those roasted are because the grade is not good enough)
-the leaves should not be perfect. the sides of the leaves are manually torn away
-The ones I've tried is about 100g@usd80. Maybe not as super grade as mentioned in the above post, but it has strong aroma, strong flavor and long lasting sweet aftertaste.
auhckw, what you said is 80% true in China. But in my opinion, that reflects some ill trends in current Chinese tea market.
Roasted TGY can be very, very good and "supreme" but it's now rarely seen in mainland China. Why? I think, it's partially because of the influence of Taiwan high mountain oolong, partially because of the "green tea taste" of people in majority of China, and also partially because many people follow the market instead of their own tastes. TGY has been popular throughout history, but it gained its greatest popularity in China in 1990s. Back then, TGY was new to many people out of Fujian and Guangdong provinces. Many new drinkers would judge TGY based on their traditional green tea taste and the market standards (often through advertising and stories from vendors). And many farmers would make the kind of tea that could make them the most money. Even for green styles, modern green style is quite different from traditional green style. But when people were crazy about modern green style, which is much easier to make than traditional style, few farmers would bother to make the traditional style. Modern green style is good too, but I would like to see diversity in the market instead of the most profitable tea dominates it all.
But probably we should trust the market. I somewhat feel traditional styles will come back to Chinese market. Besides, I feel western tea drinkers receive traditional styles of TGY very well.