The study of light oolongs collected in different districts of Yunnan and Fujian has shown that the composition of the components determining the aroma of oolongs is the same for different samples, whereas the composition of the components determining the taste of oolongs varies. Scientists from Kunming University of Science and Technology studied different teas (green, black, oolongs, pu-erhs) collected and produced in different tea regions of China and noticed that the aroma compounds of oolongs from the two different regions were similar and couldn’t be clearly distinguished from each other. And, at the same time, they are very different from green, black and Pu-erh teas. It means that the aroma of light oolongs depends on their processing technology, while their taste, which turned out to be different for different oolongs, largely depends on the characteristics of the raw materials.
In fact, this information can be a topic for an exceptionally interesting tasting in the style of «let’s look for common features in aroma and difference in taste for technologically close teas.» Well, and don’t forget about nerolidol.