I feel that all of the goashan from Spring 2021 that I have, have become greener & fortunately without a bitter edge to the vegetal flavors. I am feeling this change as smooth deepening of the stronger flavors that leads me not to taste the floral notes at all most sessions. I am not missing them but might have in past years. I like the Spring 2021 gaoshan now > I did a few months ago. (But as a vendor, I should start presenting the teas from the Winter of 2021/2022).
To the original post about preparation of baozhong, I offer the reminder to change one part of preparation when searching for ideal parameters. One might experiment w/ the same temperature w/ various times; then, perhaps, stick w/ the newly found preferred timing with various temperatures; then, experiment w/ teaware (to me, a minor consideration). I do not rinse any oolong.