Oolong tea taste can vary quite a bit depending on the type and variety.
We have two main types of oolongs, Chinese and Taiwanese. Both teas come from the same Camellia sinensis plant, but are processed a whole lot differently which gives each type a unique taste.
The main part of this processing is the fermentation (or oxidation) the leaves will undergo that will influence the oolong tea flavor.
Not all oolongs have the same oxidation levels, and during production, the moisture levels can vary between 10 to 70 percent! If the tea retains most of its moisture and is not allowed to oxidize, it will yield a sweeter more flowery taste. If more oxidation is allowed, then the tea leaves will become darker producing a more earth tone flavor.
To me, Chinese oolongs taste woody with sweet earthy tones and seem to be a wee bit more full-bodied compared to the Taiwan oolongs. As mentioned above, these teas are more oxidized than the Taiwan teas.
Oolong tea taste concerning the Taiwanese types are more rich, flowery, and sometimes even a bit vegetal as with green tea; but not as much. The brew is very soothing as it travels down ones throat and the aftertaste is not too strong.
Other factors about taste are of course the quality of the tea, what type of water it is brewed with, and most importantly if it was brewed by tea bag or by whole leaf.
I mention all over on my site that loose leaf tea is the only way to truly enjoy the world of tea! That is the main goal of my site...to get more folks introduced to that side of tea they are missing out on.
So whether you choose oolong tea from China or Taiwan, you can expect different flavors and a brand new cup each day you brew.
