Eating raw oysters is a uniquely invigorating experience. No other food conjures up a taste sensation as strongly as an oyster: the essence of the sea in edible form.

However, there are large differences among oysters with regard to taste, body and nose; the environmental conditions have a significant impact on flavours. Tastes can range from some salty to floral, some have fruity notes, mineral flavour or even hints of spice. Even oysters from the same estuary can vary in flavour depending upon exactly where they are grown.

Oysters feed by filtering water through their system –a single Rock oyster can filter up to 10 litres of water per hour. The flavour of oysters is a function of the minerals, salinity, and the type of algae they eat in the water. Like wine, oysters gain much of their flavour from their terroir (environment).

Different oysters suit different occasions and different people. If you haven’t yet been wowed by oysters, you may well have been eating with the wrong ones.

Maybe you dislike the brininess you get with West Mersea oysters and love sweet Duchy specials. Maybe you like bold, tangy oysters with zinc finishes. Or maybe that’s not you at all. Maybe you did not know oysters could taste so different. Our tasting guide aims to demonstrate the huge range of flavours that Rock oyster’s exhibit. Rather than order a dozen or half-dozen of ‘house’ oysters why not try a mixture of varieties and taste for yourself.

You can now access our Great British Tasting Guide on your iphone.