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I'm thinking shou, sheng, sheng, shou. I may be imagining things but I think I see just the tiniest hint of green in the 2nd image.

How about cakes that are a mix of sheng and shu? Other than looking at the spent leaves, is there a consistent way to tell these apart from the older shengs? It seems difficult from flavor alone, especially if those mixed cakes have a bit of age on them as well.

Anyone have a tie guan yin vendor that they really like, either anxi/fujian or taiwan? Welcome. Where are you located? If in the US, I can recommend Té Company in NYC, they have a very good Taiwanese Tieguanyin called  ‘Iron Goddess‘ . All the oolong I’ve gotten from them has been high quality. In ...

Anyone have a tie guan yin vendor that they really like, either anxi/fujian or taiwan?

Same question as above but for G.

Oolongs, especially tie guan yin.