Herb_Master wrote:In conversation Natalie revealed that Hojo's point about altitude is connected to the amount of long lingering aftertaste at the back of the mouth and throat, without altitude it is not possible to achieve this. Some drinkers when they discover this will never again drink tea that does not produce a long aftertaste.
You have to be careful about this kind of thing. Every producer is going to have a reason about why their tea is the best, and that reason may completely contradict another's. I would trust a producer's word about the tea on their own farm, but not about tea as a whole.
Even then, though, there's always the risk of miscommunication, made-up answers, and outright deception.
I've had plenty of commercial grade gaoshan that wasn't "trying to be" the high-quality, hand-picked, high-mountain gaoshan, and I've had commercial gaoshan with hui gan.