Dragonwell does make a lovely yellow color.
You know, I think terroir
has something to do with the final liquor color, but processing probably has the larger input. The greenest Japanese teas are the ones that have been shaded (the leaves produce more chlorophyll this way) and they do so much chopping and steaming and...stuff...that it just makes my head spin. The Chinese don't typically shade their teas, and seem to have much less steps to their processing to boot. As far as the Indians...well, I have a feeling that most Indian greens I've tried have actually been very lightly oxidized oolongs. They just have that oolong taste to me.