This green tea was harvested in January 2020 so by the time I drank it, it was as fresh as a purchased tea could get. It is interesting because in Thailand the climate allows plucking in January while in China the earliest picking time is February only in the Yunnan province. I was really surprised by this tea. Firstly, the colour of the leaves was darker than most green teas I have ever tried. Secondly, its aroma was unlike any green tea flavour I knew of. And thirdly, its flavour oh my god it tasted like an oolong that made me question myself which led me nowhere.
I then contacted the seller (who by the way predominantly produce oolong teas) with whom I could not communicate sufficiently but I understood that it was classified as green tea due to its processing and plucking standard. To be honest, I was quite disappointed as I am certain that this green tea is somewhat oxidised which is contrary to the definition of green tea. No grassy taste of a green tea normally signifies high quality but in the case of this tea, the oxidation would have caused it. Also, the high amount petioles and stems amongst the leaves indicate that it is not a high-grade tea.
Anyhow, the bottom line is that it was an OK tea and perhaps the seller must have a good reason for calling it green rather than oolong tea. I called it green tea based on the label but the rebel inside me strongly disagrees.
Harvest time: 2020
Leave colour: Shades of green
Liquor colour: Light amber
Tea aroma: Mineral with some smokiness
Tea taste: Mellow
Steeping/brewing: You can use around 80°C water and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Up to one year. (the fresher the better)