Kind of a tough question for me. What got me really interested was some Russian black tea scented with flowers (it had flower petals in it). It sat in my cupboard for a good while and probably aged before I really started to like it. I was struck by the fact that the aroma was floral (in a very natural way, not perfumy) while the tea was distinctly a good, solid, unflavored black. I thought there had to be more like that so I started scouting around, mostly at ethnic grocers.
Then my gf started drinking green tea on a regular basis. So one day I decided to go to a vendor's site and pick out some better loose greens for her. After seeing some of the descriptions I ended up staying up all night loading my cart, then trying to whittle it down to a reasonable amount. Shortly after my gf took me to a local tea shop she had seen at the new Asian shopping center, Serenity Art, and they had some greens and oolongs that impressed me even more (if I remember right it was dancong, da hong pao, and a roughly 3oz sample of biluochun that the clerk insisted
we try - there may have also been some TGY, but that may have been the second trip the next day). These all turned out to be the ones that really blew me away (over the Russian black tea).
So was it the Russian black, greens, or oolongs that started it? It's hard for me to really pin down. The Russian got me interested and looking, the greens really started the serious hunt, and the oolongs were what I really fell in love with. I think I have to go with the greens, as that was the point of no return.
I'm still working on my obligatory morning shu (cooked puerh)