The tea on the right, Jin Shan, was a wee bit darker in liquor. The flavor was lemony (we agreed with Harney on that) and very mildly astringent. This tea is grown in the cool mountains, in an ancient tea-growing area (between Zhejiang and Anhui). This tea is exposed to as little heat as possible, which allows it to stay sweet and light.
Harney also mentions a fascinating anecdote about the Jin Shan region. Monks from this area may have been the ones to introduce the Japanese to tea in the ninth century.