Could someone be kind enough to educate me on the differences these two seasons make in Oolongs? What are the strengths and weaknesses of the two and what do you look for in them? Are there more desirable Spring Oolongs as well as Winters? I would ask the same question regarding roasted and non but that might be best left for another time. I find that, as I drink more teas, my tastes evolve. It's turning in to an enjoyable hobby. Much to learn...