I enjoy drinking Hong Kong traditional oolong. This is an acquired taste. Some of these oolong have some age in them and most of these tea are highly roasted.
Here 'highly roasted' is literally super high roast. The Tie Guan Yin in the 2nd pix sold by Fukien Tea is roasted close to 40 hours. There is a delightful caramel aroma and taste in the tea. Addictive......and now there are many faithful followers of this tea from Japan, Korea and recently from Russia (I happened to be at the shop when 2 Russians walked in to ask and purchase this tea). These tea drinkers, I was told, would turn up regularly (at least once a year) at the shop buying few packets to bring home
The Tie Lo Han, in the 1st pix, sold by Cheung Hing is similarly high roasted. There are old plum notes in the tea that lingers in the mouth throughout the tea session. Holding a sip of this tea in the mouth, breathing in through the mouth and out through the nose makes the aroma of the tea stays within you for a nice few minutes. I enjoy this tea and would brew it at least once a week.
The present prices for high mountain Taiwanese tea and Wuyi mountain oolong are pretty intimidating to many tea tea drinkers (myself included). I prefer my oolong to have some age and a higher degree of roast. These inexpensive high roast oolong from Hong Kong makes me happy every time I have a sip of the tea.
I am currently exploring more 'older' tea shops and trying and sampling more tea, which I look forward to introduce to my readers.
I feel extremely thirsty.