Sensory association is a pretty powerful thing. Why on earth would it bother you? Each tea is going to have it's own unique profile, and to try to file them all under 'tea' would only detract from the experience.
There is no such thing as an 'oolong taste.' Oolongs run a wide gamut with a huge spectrum of tastes. The reason that most of us get into oolongs is because of that variety. The only real commonality is that they generally aren't grassy like greens or acerbic like blacks, but they are pretty much all very smooth.
I have found some of the Taiwan high-mountains to occasionally come out a bit soapy. I don't know why they come out like that sometimes, but it's usually not the way that they normally come out. I usually find that a good rinse takes care of it, but it sounds like you're doing that. You might actually try going a bit hotter by pre-heating the brewing vessel and steep it with boiling water. Yes, oolongs do benefit from boiling water. This should bring out more of the amino acids that make it thick, sweet, and buttery (umami.. like veggie protein). That may not sound appealing at first, but it is actually very nice and it should balance out the aroma.
If it still seems a bit soapy then you might wait until the weather changes a bit. Yes, seriously
I have many teas that just don't come out right at certain times of the year. Some are insipid, some just lack aroma, and some have an unbalanced aroma. I don't get the soapiness enough to have found any real correlation but weather does seem to affect oolongs in various ways.