I had an assortment of raw oysters the other day. Box, kumamoto, Dungeones, wellfleet, Judd Cove...and two others. Some were very rich and sweet tasting, some were briny and almost fishy, but a couple left strong tannic-like (but not pleasant) taste in my mouth. I felt a slight tickle at the back of my throat. How do I know if it's the type of oyster, or if it's off? (it was the Judd Cove)
Also, the Dungeoness oyster was huge, and creamy in texture; creamy like powdery, not milk. It was unlike any other oysters I've had. I was wondering what caused the texture difference.