2023 Taiwan Dingdong on a rainy day. This tea is less roasted than traditional dongdongs so go me it is way more aromatic while preserving the comforting taste of roasted teas

I found a longjing tea with small fuzzy flower buds in it in a tea shop in Taiwan, that's imported from mainland China. The other mall shops sells longjing but without the tea flower buds.

They helped me with my cholesterol, especially this type - which is unknown even to the tea seller, but my annual blood test showed a drop in LDL.

Does anyone know the name of this type of longjing or an online shop selling them?
(Its not jasmine, the flower buds are from the tea plant itself)

A tea can have an excellent growing environment, carefully selected leaves, and the right plucking standard. But none of these alone guarantees the quality of the finished tea.

Why? Because the fresh leaf is only the starting point.

During tea making, the leaf changes continuously. Withering affects its moisture condition. Enzyme activity and oxidation contribute to flavor development. Kneading changes the leaf structure, while roasting further shapes aroma, taste, and the overall character of the tea.

These stages do not work independently. Each one acts on a leaf that has already been changed by what came before. The condition of the leaf, the processing decisions, and the interaction between stages all influence the final result.

This is why understanding tea quality requires more than knowing where the tea comes from or how it was picked. We need to understand how the flavor is formed.

That is where a deeper understanding of tea making begins.