Taiwanese tea culture tea, which is actually a Pouchong tea which is an extremely lightly oxidized Oolong tea. Bao Jhong tea is processed with a minimum of rolling and drying, which results in a larger dry leaf that has undergone only slight oxidation. Bau Jong Pouchong tea is noteworthy for its fresh, floral aroma, and is a good starting point for those who are new to drinking Oolong teas. During the years of 1875-1908, Zhangnaimiao and his brother Zhangnaigan removed tie guan yin from the Anxi province, then they planted the Tie Guan Yin in Muzha Zhanghu in Taiwan. This was how Taiwan
Taiwanese tea sought profit in developing an alternative tea product on the island. Pouchong oolong was considered to be more flowery than Baihao Oolong, Pouchong was exported under the name "Formosa Pouching". In fact, Dongding Oolong (), White Tip Oolong () and Baochong Oolong (), Alpine or High Mountain Oolong, are all categorized as Oolong tea, which contributes a large part of Taiwan tea industry. Oolong tea was practically synonymous with Taiwanese tea in the late 19th century, and competitors in Ceylon sought a US market advantage by publishing materials emphasizing the use of human foot trampling during its production. This was