Darjeeling vs oolong
Darjeeling first flush is so lightly oxidised that the category boundary is worth questioning, and comparing it with an oolong shows why.
tea
What is being compared
Point by point
| Aspect | Darjeeling first flush | Baozhong |
|---|---|---|
| Category | Black tea, by convention and by processing route. | Oolong, by the bruising step. |
| Actual oxidation | Light — in some first flushes, barely more than an oolong. | Minimal. |
| Flavour | Brisk, floral, green-edged. | Lilac, cream and sweet grass. |
| Why they are classified apart | No deliberate bruising step; oxidation is allowed rather than arrested. | The bruising step is what makes it oolong. |
The short answer
The category boundary is about process rather than about the cup. A light first flush and a Baozhong taste closer to each other than either does to the middle of its own category.
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