Taiwan’s oolong tradition produces a wide variety of wonderful teas. The older style is dark roasted like a potent dong ding. The Japanese influence led to lighter oxidation like in baozhong. Then 70 years ago, the marvel that is high mountain oolong was grown for the first time up at 2000 meters. Not to mention the strange circumstance of leaf-hoppers chewing up a crop and helping to make the unique honey flavored Braggart’s tea.
In general Taiwanese oolongs are known for their sweetness; and the high mountain teas, I call sweet dew. They are delightfully complex in their composition for how light they are. They run from fruity to floral and are very much worth a try if you’ve never had one. Dong Ding is a classic of classics, and a comfort tea. The Baozhong I carry is the Nanjing style (the original home) with more minerality.