What other factors go into deciding the flavour of the teas?

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Things that affect the taste of the tea include:

Cultivar: Broadly speaking, the camellia sinensis can be divided into two variations: camellia sinensis var sinensis and camellia sinensis var assamic (a variation found in Assam, with bigger leaves). And within these variations there are even more sub-types of teas called cultivars – e.g. Okuharuka (has a more floral taste due to higher amounts of coumarin), Tieguanyin (a cultivar and a way of processing tea, confusingly), Fukumidori (I find this has a bit of a citrus note), etc. Some cultivars are made for specific purposes (e.g. Gokoh was made to be a gyokuro tea, so it grows well under shade) and so have a specific taste.

Processing method: Easiest way to describe this is to think of Vietnamese green tea vs Japanese green tea. Vietnamese green tea tends to be pan-fried to stop oxidation while Japanese green tea (sencha) is steamed and the two taste quite different!

Skill of the tea master: this is especially true for oolongs. If the rolling is not done well, or the roasting is too strong/too weak then the tea may taste off.

Terroir: Is this tea grown in the mountains? Was there a lot of sun? Was it very cold? If it affects the growth of the plant, it will probably affect the taste of the tea

When it was harvested: I once tasted two oolongs from the same farm and same cultivar. Only difference was that one was harvested 4 days earlier and the early harvest one had this unpleasant vegetal taste.