What Puts The OO in OOlong?

[Space Samurai]

First Flush, and perhasp Second Flushes, of Darjeeling taste more like a bai hao oolong than they do a black tea. In fact I have never noticed a distinction in flavor between a Darjeeling "oolong" and a "black tea." There have been discussions on the forum about it from time, and IIRC, several people are of the opinion that even if its called a black tea, its probably technically an oolong.

[Vulture]

But what would be really helpful would be if someone who knows could name and define the common types of oolong

Okay, but I'm sure I'll miss some.

Formosa (Taiwan) These tend to be "high mountain" oolongs and are on the green side, more floral. Often named after the mountain in which it is harvested (shan=mountain). Are often rolled into little balls/clusters. A lot of these styles migrated from Fujian IIRC.

Li Shan
Ali Shan
Wen Shan
Dong Ding/Tung Ting

Wuyi Yan Cha These are the rock teas from the Wuyi Mountains of Fujian, China. These are more heavily oxidized and roasted. The leaves are darker and tend to be long and wiry.

Da Hong Pao (Big Red Robe)
Qi Lan
Shui Xian
Rou Gui

Guang Dong

Dan Cong. From the Feng Huang Mountains (Pheonix Mountians). There are verious types of this tea, but it most notable for its natural peachiness.

Tai Guan Yin (Iron Goddess of Mercy. I am not entirely sure what all seperates this tea from others. It comes (originated?) from Anxi County in Fujian. It is rolled into clusters and ranges from green, floral oolong, medium roasted, or heavily roasted, though the greener versions seem to be more common now, possibly as the popularity of green tea grows.

Other Oolongs inlude:

Bai Hao Oolong (Eastern Beauty)
Lan gui ren
Bai Ji Guan

I think that's a good start.

Space Samurai is right those are ALL the really important Oolongs.
And particularly with the 3 mainland regions they tend to have generic similarities across the region making them easy to pick up and understand once you have become accustomed to the region.

There are other countries that produce oolong notably Vietnam, Thailand, and North India, also Korea and one or 2 Chinese provinces but many of these tend to be the results of individual producers trying to move into a higher premium tea grade and have yet to be generally recognised as good quality additions to the Oolong world in a regional sense, so you are best exploring Samurai's 4 regions.

Where is one of my favorites, Baozhong? Or is it listed under a different spelling?

[snafu]

Wen Shan is probably covering for Bao Zhong on that list, since that region is celebrated for its Bao Zhong.

"Bao Zhong" itself doesn't refer to a region but a processing method - it means something like 'wrapped style' in Mandarin, the name coming from the way it used to be wrapped in paper before oxidation. Apparently it is no longer processed this way but the name has stuck for the style. It is very lightly oxidized and not rolled into balls like the other Formosa teas listed, but lightly twisted into strands.

I've heard of Fujian Bao Zhong but never tasted it. I believe that most of the mainland Bao Zhong is used in floral mixes, like jasmine or rose teas etc.