Tead Off wrote:For me, the best gao shan are not roasted but green. The fruitiness and aroma is all there in the leaf and the oxidation process will bring it forth. There is nothing wrong with the roasted teas, but like dancong teas, the best ones are not roasted or highly oxidized.
I am a beginner, so the "roasting" is an assumption on my part. Those teas I am talking about are not roasted like yancha. They are green, but not as green as the very green ones. So maybe it is oxydation. I do not know. They have all the gamut of aroma and flavor. First few steeps taste vegetal, next ones floral, then the stone fruitiness shows up, usually around 4th or 5th steep, then around 9th steep it is yet another taste, maybe more woody.
I do not like very green gao shan cha and I was able to narrow down my dislike to the Chin Shin varietal, which unfortunately seems widespread.
Which means there are a lot of Taiwanese teas I will not like.