you have to remember that all of these teas come from the same plant, camellia sinensis. they have such a wide variety of taste profiles merely from variations in the growing conditions and length, plant component (leaf vs. stalk), and post processing.
Post by twetch#7453
this is Bi Tan Piao Xue ("Snow Drop in Emerald Pond"), a high quality jasmine with a green tea base. this is an amazing jasmine - it brings a complex flavor through 4-6 "shorter" perfuming sessions instead of one or two long ones.
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often times it can be difficult to differentiate the nuanced taste profiles of teas, but when you taste two jasmines in cups next to each other, you immediately understand how much variety can exist within a type of tea.
this is Da Hong Pao, a rock tea which is a type of oolong grown in the Wuyi mountains. it is a really smooth, balanced tea, probably my favorite oolong thus far. they're called "rock tea" because of the "rocky" taste that growing in the mountains creates.
it's quite clear that the japanese oolong is lighter (less oxidized, closer to a green) than the Da Hong Pao. the japanese oolong has almost a buttery taste, while the Da Hong Pao has a stronger "rocky" taste.
twetch#7453 5.9y
this is a Japanese oolong originating from Fukuoka, something that can be difficult to find. it quite a bit lighter than a sencha but still has a rich taste.
this is the "King of the Jasmines", or Bai Hao Yin Zhen jasmine, a silver needle jasmine. it's more expensive than i'd ever like to admit, but the aroma alone is worth it. less complex than the Bi Tan Piao Xue but extremely balanced
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