My tea of the year would have to be the Gu Zhu Zui Sun green from Zhejiang that I got this summer from Norbu.
It was a revelation for me, making sense of a phrase I hadn't understood at the time, "the honeyed sweetness" of chinese green teas, and ever time I drink it I feel like I'm transported to an alpine meadow in the summer, full of wildflowers in bloom.
The first brews were also notable for a powerful effect of the brewing vessel on the tea--the first infusions, made in a my Petr Novak shiboridashi, an iron-rich clay, were quite different from the second infusions, brewed in a glazed porcelain gaiwan, and the third infusions, back in the shibo, were just like the first.
Lots of very fine teas that also gave 'wow' moments: the stunning Song Zhong #5 Dan Cong from Tea Habitat; the very distinctive 'White Oolong' from Norbu; and that first infusion of my order of Hawaiian-grown oolong, when I was afraid it wouldn't live up to my memories of the tea I'd sampled several months before--but it did, and easily. It's a little harder to pick out a puerh moment of equally clear memory, I think because I've been more consistently getting good results from my pu, so nothing 'stood out' quite as much.