Difference in processing of black and oolong tea.
Oolong tea vs black tea taste.
In contrast light oolongs often taste more like green tea with flowery notes.
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.
Japanese oolong teas are often more oxidized with a beautiful orange to red color and taste combining characteristics of fruity black tea and hojicha.
While sometimes black and oolong teas have similar appearances at first the taste is completely different.
Depending on the tea master s preference oolong teas can be oxidized anywhere from 8 to 80 percent.
All tea comes from the leaves of camellia sinensis an evergreen indigenous to china india.
Black tea is said to have more caffeine compare to black tea so it is wise to reduce the consumption if you have sleeping problem.
The leaves are withered under scorching sunlight and subjected to 8 85 oxidation.
Lightly oxidized teas are floral and light with mildly sweet flavors while heavily oxidized teas are darker with earthy and robust notes.
Both oolong tea and black tea is equally delicious.
Black tea and pu erh tea are the most oxidized of the true teas.
The distinguishing factor that determines whether a tea plant will become white green oolong black or puerh tea is oxidation.
Oolong tea leaves go under partial oxidation.
This is why the leaves of oolong are lighter in color.
Other more oxidized oolongs tend to taste like black tea and usually leave a citrusy or bergamot aftertaste.
It can t be said that the other is less than one since people have their own personal preference.
To sum up black tea and oolong teas are really different tea classes.
On the other hand black tea leaves are fully oxidized under measured temperature and humidity.
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.