Funny coincidence! In my cup this morning, I enjoyed adagio's oolong #18--something new. It's slightly weak--I think I could have used more leaf.
Are oolongs still called "leaf" even though they are wound up into tiny balls? What is the reason they are processed this way?
I'm not sure if this is the correct terminology, but I really like the mouth feel roundness of the oolongs.
Just yesterday, I placed a small sample order with dragonwater which included "champagne oolong". I would also like to try jade oolong.
It's because of your enthusiasm, Victoria, that I've been trying oolongs, instead of my original intention of expanding my green and white tea samples!
Of course, adagio's jasmine oolong will always remain a tea favorite, despite new ones I try.
Edit: Although today's topic is oolong, I must add that yesterday after dinner, I brewed adagio's white peach for the second time. It was an absolute perfect cup of tea!!! (I may have used too little leaf the first time). Those of you who enjoy peach-tasting oolongs would probably enjoy it. (I wish I had ordered a larger tin...)