I tried high mountain and Baozhong teas from many vendors, including all of the ones noted above, and definitely think that the Spring 08 season was not as good as the Spring 07 season. Rain and temperature are the two main reasons, although processing/picking conditions/oxidation condition would have an effect as well. I was in Taiwan for the Spring harvest and the farmers said it was too wet that season - but not as bad as winter 07 - resulting in a weaker-bodied and less aromatic brew compared to past seasons.
Regarding the greenness of oolongs, the trend for certain teas, like Tieguanyin (or guanyinwang) and Baozhong are getting less oxidized and greener. Due to this occurence, I find that tasting the base of the tea vs the flavor/aroma characteristics yields a better understanding of the quality of the tea. There was a low-oxidized and green Dong Ding that I came across, for example that some expert tea drinkers said was too green. It had a fairly sturdy base though, and after refiring, the tea was good - just what you'd expect from a solid Dong Ding oolong.
This season's Baozhong is out and I know that many farmers are working on their high mountain teas. I tried an advance shipment of Alishan tea from the Dinghu region and it was lackluster compared to what I know that farmer can produce. Reportedly, he said his tea was good this season, but after the reviews went out to him, he reportedly admitted that once the weather settles, his best products would be produced. It's getting to the tail end of the harvest and I haven't heard anything spectacular yet. I will confirm when I arrive in Taiwan in 3 weeks.
I have been looking for a good Shanlinxi for over a year and have yet to find one that has the roundness, body and mouth feel that I enjoy. Last good one I had was a gift from a tea friend about 3 seasons ago.
Shiuwen at Floating Leaves interviewed her Baozhong farmer for her blog and told me that the picking and processing has to be done at a certain temperature, otherwise the taste will be off. I've tried his good stuff and his "off" stuff this season and the difference is pretty dramatic. A condensed, translated version of the interview is on her blog.
Much of the oolong produced in the past few seasons hasn't been quite right for me, which has prompted me to drink a lot of aged tea. Good aged oolong that I like is hard to find in the US and online, but decent puerh isn't quite as tough to find. Now that it's cold and wet here, I like a malty, dark cooked caked, but that is a post for another section!