carogust wrote: ↑Thu Nov 07, 2019 6:09 amAs far as more traditional, higher roasted and possibly higher oxidation (it seems to me that high roast + low-mid oxidation is very different from high roast AND high oxidation?) teas have been popping up with vendors like tealifehk and EoT. I can't really comment more as I am not connected to the Chinese market.
One thing that I am very confused about (and deserves a thread of its own) is "traditional" processing. Most of the time it is said to be higher roasted, but on occasion I've seen mention a more medium roast being "traditional". The conflicting claims about what is traditional has lead me to believe that no single traditional processing exists and styles between different producers has always existed.
What makes me very curious is what tjkdubya calls "neo-traditional" processing. Could you comment more on that?
20 years ago we had the problem that most Yancha on the market was far too high roasted, often masking bad material. It took years before the roating taste diasppeared.
Today it seems to be the opposite - the trend of far too greenish Yancha. Which are for me quite undrinkable.
Good Yancha, if you want to call it traditional or whatever, has to be just right. And then it is for me the most complex and mysterious tea of all teas.