devites wrote:Thanks too all I am going to try some Gao Shan. I love Li Shan and Dong Ding. I was not aware of the traditional nature of TGY I just thought they were supposed too taste light and floral like Yunnan Sourcings.
Well these days, the style is definitely towards the light style. To me, most of them taste more what I'd describe as vegetal than what I think of as floral, but I guess the bouquet is what most people are talking about when they say these teas are floral. (I will also say that while I've gotten some good teas from Scott, the two TGYs I tried from him were not at all to my taste, and didn't have great durability either).
I don't know if I've just gotten pickier, but I've heard other people say that it's getting harder and harder to find good TGY (either nóngxiāng or quīngxiāng). I think that may just because it's such a popular tea on the mainland right now, and so the genuine stuff is in high demand, and there's a lot of counterfeit (i.e., different cultivar and / or not grown in Anxi) product around.
Gāo Shān (高山) just means "high mountain"; Lí Shān is a specific mountain; a rolled high mountain oolong from Lí Shān (梨山; "pear mountain") would be one example of a gāo shān oolong. (By the way, A Lǐ Shān (阿里山) is a totally different place).
And by the way, while the style for high mountain oolongs is mostly for the light and floral / vegetal stuff these days, these teas can certainly be made with a higher degree of roasting and / or oxidation, and the same is definitely true for dòng dǐng or bāo zhǒng. I think that certain teas were made with higher degrees of roasting and / or oxidation in the past, because they had to travel for longer periods of time, refrigeration wasn't as advanced, etc. etc.. Personally, I usually prefer the taste of the more roasted stuff, though the really high fire stuff sometimes needs a little age on it before it loses some of the charcoal-y taste.