The taste of these oolongs resembles the taste of black tea however with a warmer tone and aroma that usually includes cinnamon cocoa or roasted dried fruit.
Oolong tea vs black tea taste.
Depending on the tea master s preference oolong teas can be oxidized anywhere from 8 to 80 percent.
Other more oxidized oolongs tend to taste like black tea and usually leave a citrusy or bergamot aftertaste.
Dark oolongs have very distinguished mineral rock flavours that are significantly different from the taste of black tea.
On the other hand black tea leaves are fully oxidized under measured temperature and humidity.
While sometimes black and oolong teas have similar appearances at first the taste is completely different.
Both oolong tea and black tea is equally delicious.
Lightly oxidized teas are floral and light with mildly sweet flavors while heavily oxidized teas are darker with earthy and robust notes.
It can t be said that the other is less than one since people have their own personal preference.
In contrast light oolongs often taste more like green tea with flowery notes.
This is why the leaves of oolong are lighter in color.
The distinguishing factor that determines whether a tea plant will become white green oolong black or puerh tea is oxidation.
To sum up black tea and oolong teas are really different tea classes.
Japanese oolong teas are often more oxidized with a beautiful orange to red color and taste combining characteristics of fruity black tea and hojicha.
Oolong tea leaves go under partial oxidation.
The leaves are withered under scorching sunlight and subjected to 8 85 oxidation.
There are many other types of oolongs in the world such as black oolong tea that is very heavily oxidized 90 or more percent and resembles stronger but fruity black tea such as unsmoked lapsang souchong.
Difference in processing of black and oolong tea.
Each style has a unique taste aroma associated health benefits.
All tea comes from the leaves of camellia sinensis an evergreen indigenous to china india.