Topic: What do you look for in a Wuyi?
I'm just curious as to what people think makes a good Wuyi tea? And How does the new style heading towards less and less of a roast increase or decrease your like for Wuyi Yancha's?
I personally like a decent roast on the tea, as I find the less roasted they are the more harsh they become when brewed strongly. And While I do like some of the floral notes that can be more prominent in the less roasted ones, I feel as though when I choose to brew a wuyi, I want a strong flavor, sometimes slightly sweet like a caramelized vegetable. I must say probably the best wuyi I have ever had was from Hou De, though I am anxious to try many other places.
Also feel free to turn this into information on Wuyi Yancha's, as I searched for quite some time today and found relatively little information.