JRS22 wrote:Are oolongs of that type available from Taiwan?
"that type" meaning what? That general style? Those cultivars? Charcoal-roasted oolongs? Wuyi yancha is, by definition, grown in the area in and around Wuyishan; while it's true tea from some surrounding areas is often sold as yancha, I think most people would argue if it's grown outside of that area, however broadly you choose to define it, it's not Wuyi yancha anymore.
Many Taiwanese teas use Wuyi cultivars (most of the cultivars used in Taiwan come from across the strait from Fujian province, though they have developed a number of hybrid cultivars of their own now too). While there are exceptions, the trend there is towards greener oolongs (less oxidation, less roast), and while some Taiwanese producers use hardwood charcoal for roasting rather than electric, I haven't found many roasted Taiwan-produced teas that I really prefer (I've had some excellent ones, but they are hard to find, and they're mostly in a different style from Wuyi yancha).
Baozhongs are shaped the same way, and are sometimes made in a more heavily oxidized / roasted style, but the taste is not really the same to me as Wuyi yancha -- whether this is because of terroir / growing conditions, production know-how, or consumer preference, I can't say for sure, but probably a combination of these three.
In terms of teas that are similar in terms of flavor profile, traditional dong ding and Muzha tieguanyin (both rolled style teas, not wiry style teas) have some similarities, but they don't really taste the same.