Although I still drink quite a bit of black tea in the morning, I'm on another one of my Oolong binges. I brought a few on my trip, including Formosa Oolong and something Kröger in Hamburg calls Choice Oolong, but my tastes keep leading me towards the less oxidised sorts of Oolong.
One of the nicest is one I've written about here before, and continue to believe is a really good intro to Oolongs. It's called Dung-ti Oolong. The more I experiment with these delicious teas, the more astounded I am that they can be steeped so many times. And the taste on the third or fourth time around can sometimes be even more interesting.
I love how fresh and clean the Dung-ti is. It's definitely vegetal, but in no way grassy. It also tastes fresher after several infusions.
One tea I found in Athens was only 10% oxidised, and I'll be writing about that in the next few days. Stay tuned.