Very different. A good longing is a lot more taste and more after taste. It smells very good and comfortable too. It is my most loved tea. There are also different stye of taste when the longing is from different famous mountains because of tree type and frying style and environment.

That’s very good technique. I thought I was the only onto use it.  😉

Lead in tealeaves come from roadside air pollution because there is lead in the gasoline and many bad cars on the road. That is why you should not buy tea produced next to the road, or in the city. Longjing is an example. The tourist tea gardens in the city are too close to air pollution for good quality. Although I love Longjing very much and used to buy from small shops in Hangzhou city, I don’t anymore after reading one report in Chinese. I now rely on professional tea people who really love tea and know non-polluted sources for good Longjing, like Tea Hong.

That is a kind of magnolia flower which we call “bak lan”. They come from trees which can be very, very tall. Very fragrant sweet smell in summer when they open. A very small percentage of this flower is mixed with jasmine flower for scenting jasmine tea except for very expensive or very cheap jasmine tea. Very expensive jasmine tea use only jasmine flower. Very cheap jasmine tea has no scenting, just added with dried jasmine flower which has been used for scenting other tea.

Baked tieguanyin is perhaps one of the most suitable one for cold infusion. I am surprised to read your comment about Dinggu Dafang. I seldom do cold infusion using green tea, but am planning to try Dinggu Dafang or Longjing. Maybe I will use a bit more leaves.