Hi,

I've tried two varieties or types or styles (I'm not sure what the correct
word is) of Dahongpao, and they are so different I'm a little confused.

One type (e.g.: http://www.gray-seddon-tea.com/oolong.shtml, the Wuyishan)
has a pretty strong roasted/oxidized taste. The other style (e.g., same
site, the Reserve; also:
http://www.generationtea.com/store/p...9efd06e296a579)
seems much less roasted with a *much* milder taste. However the "light"
style is clearly considered the primo version, as it is MUCH more expensive.

Can someone explain the difference in these teas, with maybe some background
on its production, etc.? Also, why is the "light" one the primo expensive
one? (As may be obvious, the "dark" style is much more to my liking.)

Thanks.


Doug