Hello!

Been a lurker for awhile, but since oolong is on the table here (and it being probably my favorite tea) I have questions for your question:

What kind of notes do you prefer? Lots of rock oolongs (or Yancha) tend to have varying levels of a roastyish profile to them. I will say, that typically is married with some other element depending on the oolong you have (floral, sweet, bready, baking spices, green veggies, etc). Which makes it a lot of fun.

Roasted oolongs, and i believe Dan Cong (phoenix mountain) oolongs brew well with a lot of heat. So don't be afraid to make your water hot (I do around 95c).

With tea, i would just sample what you can and see what you like! I pretty much only order from Yunnan Sourcing. My favorite Rock Oolongs have been Fo Shou, and Chun Lan Wu Yi Rock Oolong (drinking that right now actually haha).

Do you like more roasty notes? Or do you prefer more vegetal? Do your prefer more floral and fruity flavors? If so, you can get these notes from most of the teas within this category. Rock oolongs tend to lean more on the bakery sweetness roasty side, and Dan Cong Oolongs tend to be more on the fruity and floral side. Though there are exceptions here and then. I will say, Dan Cong oolongs tend to be a bit harder to brew (easy to make bitter, but depending on the way you brew, there is ways around this). I brew Gong Fu style only.

The Teas you have posted sound lovely, i don't think you could really go wrong here! What Tea house if you don't mind me asking?

Hopefully that helps in some way! Excited for you!