I was just getting into higher quality tea a little more than a year ago, but I was lucky that I started with O-Cha.com and Hou De Asian as the vendors for Japanese and Chinese-Taiwanese teas, respectively. Because of that, the quality of what I'm brewing a year later is about the same (though my brewing skills have hopefully improved!). I have, however, significantly expanded the variety of teas I purchase from these two vendors. I started with Japanese sencha and Taiwanese high mountain oolongs. Since then I have added gyokuro and matcha to the Japanese side; Dan Cong, Wuyi, Yunnan golden tips, and silver needles to the Chinese selection; and aged, high fired, and greens to the Taiwanese selection.