When I first succumbed to the Tea Bug in April this year, I thought Oolongs might be my favourite, spearheaded by Full Flavoured Classic Traditional Full Roasted Ti Kuan Yin's and Ta Hung Pao's.
My initial purchases included green Teas, scented teas, pu-er cakes and flower teas - ALL of which are collecting dust at the back of my cupboards.
I overcame my initial shock at finding some of my purchased oolongs at being lightly oxidised and lightly roasted by falling in love with their subtle variations and fragrances.
As I hop between teas from Wuyi Shan and Anxi over to Feng Huang and then back to Anxi it is comforting and reassuring to encounter both differences and similarities that help to build up the picture, knowledge and enjoyment of each tea and each region.
When I open a new packet of a new tea I am anticipating what I am about to find, if with a new Dan Cong I find an extra long Twisted leaf then a wry knowing smile creases my lips. If a new treasure from Anxi has exquisite small pellets I am delighted.
More thoughtful pairing of my small teapots to the leaves that they will foster is a challenge that lies ahead.
Long Live oolong
Vive La Difference.