Although it may simply be personal preference, yes, I do believe that Qing Xin Wulong is better suited to greener teas than Tie Guan Yin. The latter has a natural astringency and bitterness that works well with roasting but really stands out when left unroasted. As I said, I find green TGY to be thin, weedy and vegital.wuyiyancha wrote: ↑Sat Jan 12, 2019 6:13 am
So do you think that the Qing Xin cultivar is just better suited to a greener/lighter processing method than the TGY and are favored over the Anxi teas because of that or do you see other differences?
Today i'm having a taiwanese Rougui from 2012 made by Tillerman's Laoshi which i enjoy very much. Such smooth taste and really nice mouthfeel.
You are lucky with Laoshi's Rou Gui. I think this tea was made by some of his students and finished by him. Did you try the 2012 Wuyi he has? This also is made by students and finished by him. It is very tasty.