The　taste　profile　of　oolong　tea　is　intricately　shaped　by　origins　and　roasting.　Herein,　a　comprehensive　approach　integrating　non-targeted　metabolomics,　quantitative　analysis　and　sensory　evaluations　was　employed　to　analyze　the　taste　profile　of　oolong　tea.　25　selected　representative　oolong　teas,　including　Southern　Fujian　(MN),　Northern　Fujian　(MB),　and　Taiwan　(TW),　were　meticulously　were　classified　into　SX-RG-DD,　GS,　and　TGY　based　on　the　chemical　taste　phenotypes.　A　total　of　314　non-volatile　compounds　were　identified,　among　which　87　and　77　compounds,　including　catechin,　theaflavins,　flavonoids　and　amino　acids　were　screened　as　critical　taste　metabolites　responsible　for　regions　and　roasting　degree,　respectively.　The　reduction　of　bitter　and　astringent,　coupled　with　the　enhancement　of　umami,　sweet　and　sweet　aftertaste　exhibited　a　correlation　with　the　decrease　in　(-)-epigallocatechin　(EGC),　(-)-epicatechin　(EC),　(-)-epicatechin　gallate　(ECG)　and　(-)-epigallocatechin　gallate　(EGCG),　while　the　increase　in　catechin　(C).　These　findings　provide　insights　for　further　research　on　optimizing　tea　quality　and　refining　processing　techniques.