Longjing tea of a finer Longjing is achieved only by using a genuine, slightly porous, Yixing clay teapot, which since the beginning, was popular exactly for preparing green tea well. The tea can be very expensive, and the prices depend on the varieties, of which there are many. Longjing is divided into six grades: "Superior" and then 1 down to 5. Infused leaves are a good indicator of quality, which is characterized by maturity and uniformity of the shoots harvested for processing. High quality Longjing teas produce tender, whole leaves that are uniform in appearance. Lower quality varieties may vary in color
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