What about daylily oolong?

"Day lily" is in fact a literal translation of "Jin Xuan", the name of a very common oolong cultivar. It's the cultivar usually employed in making milk oolong, as far as I know.

/Lew

I prefer the Taiwanese Wulongs and tend to shy away from most mainland stuff; that stuff I have contacts so I can get the "cleaner" versions. I'm recently on a "Da Yu Ling" kick - aka, the higher altitude stuff. It has a much stronger flavor and coats your throat with floral sweetness. I do miss a good well-roasted wulong with all those nutty and chocolate notes, though. It's unfortunate that well- roasted High Mountain is out of style.

I guess you could say it's New World vs. Old World Wulong. New being the lightly roasted, fruity, floral tea and old being the more earthy. Which do you guys prefer?

That's cool, but I try to know my sources in the supply chain.