A　lack　of　knowledge　regarding　taste-active　compounds　of　Oolong　tea　limits　the　improvement　of　product　quality.　Nontargeted　metabolomics　and　sensory　quantitative　descriptive　analyses　were　performed　on　two　representative　oolong　teas,　resulting　in　41　compounds　screened　for　their　relevance　to　taste　characteristics,　and　they　were　quantitated.　Combined　taste　dose-overthreshold　(DoT　＞　1)　factors　with　key　differentiators,　reconstitution　of　ten　selected　compounds　successfully　replicated　the　authentic　tea　infusion.　To　further　narrow　down　the　number　of　key　taste　compounds,　omission　experiments　showed　that　simplified　reconstitution　models　did　not　differ　significantly　from　the　taste　of　the　authentic　tea　infusion.　Epigallocatechin　gallate,　caffeine　(CAF),　kaempferol　3-O-rutinoside　(kaempferol　3-O-rut),　myricetin-3-O-rutinoside　(myricetin-3-O-rut),　quercetin　3-arabinoside　(quercetin　3-ara),　quercetin　3-O-galactoside　(quercetin　3-O-gal),　quinic　acid　were　the　key　taste　compounds　of　Rougui　tea,　while　CAF,　kaempferol　3-O-rut,　quercetin　3-ara,　quercetin　3-O-gal,　gallic　acid,　quinic　acid　were　key　compounds　for　Dongding　tea　taste.　This　study　provides　guidance　for　oolong　tea　taste　improvement.　©　2025　American　Chemical　Society