Then you should also look into Dongding kind of teas, some are highly oxidised yet little roasted. Just recently talked to someone highly regarded in TW tea circles, lamenting that too many nowadays focus on the roast, all the while the important and more laborious part is actually the oxidation stage before that. He said the roast can not save the tea if the previous steps were not well done. The taste profile is very different with this kind of teas.swordofmytriumph wrote: ↑Sun Feb 10, 2019 12:19 amI could try that. Now that I think about it I haven't tried any in years, since I was a new, baby tea drinker. I wasn't impressed at the time (hence not having any since), but my tastes have changed somewhat, and I've learned a lot.
It doesn't really matter to me if it's bug bitten though, any oolong with higher oxidation levels will do.
Prepare for high prices, more oxidations means more work and time on top of an already expensive high mountain tea...