One is the Long Jing/Dragon Well from Hangzhou. A really buttery, fresh green with an unexpectedly smooth and creamy finish. We steeped this three times, drinking it with a wedge of ripe camembert on the side. Perfect pairing ^-^
And the other is Da Hong Pao/Big Red Robe. This is a dark oolong from the Wuyi Mountains. Most oolongs are rolled into balls but the ones from Wuyi are twisted tight. You know that heady, caramelized finish from this tea? That’s because the leaves are roasted over charcoal. This is a tea you’ll want to start drinking in the morning and brew over and over again because it changes so much with each steep.
Compare and contrast! One steep in. Oolong leaves on the left, green leaves on the right.