Without romantic, powder-puff snow showers, wintry chills truly lose their romance. On the colder grey days I often add lightly oxidized oolong to my petite yixing pot for the floral aroma that sends me to spring. Reaching into my tea cabinet, I pulled a tiny foil pouch that had tucked itself into a far corner. Without any label or indication of the particular tea inside, I knew that I would have to gently tear it open to see what leaves would be revealed. The tightly rolled green oolong balls and aroma sent me back to a taste memory of lightly oxidized green oolong from Taiwan. Maybe a Nantou Si Ji Chun? The smooth and subtly sweet lilac and honey tastes and floral aroma confirmed the visual guess. Although without an acutal label, I celebrated the mystery and continued to steep the leaves until their fragrance faded into the chilled winds whipping outside the window. Is it spring yet?