Li shan is awesome most times...as long as it is fresh.
Welcome to the forum, LLO...long live sencha...definately my fav these days, but a nice oolong and an occasional black are great too.
I recently opened my tea drawer to make a black tea that had sat for 2+ years (2004 or 2005 harvest. I will have to chaeck that out). I was stunned by how incredible it was. I think it was smoother, sweeter, and better than when fresh. Anyone notice this with certain Chinese blacks? It was Golden Monkey Imperial.
Imagine if we all changed our names here as often as Fuka Fatali Rage?