I agree with everything you say. However I use Pouchong to mean a
level of oxidation which is 10-25% for sake of argument or a slightly
oxidized green. I have Pouchong which is mainly twisted but some that
is half fisted. It is from a region of Taiwan but also from the
mainland. As a side note the Taiwan characters for Pouchong don't
match the characters for Baozhong. They should match even accounting
for Traditional and Simplified differences. What is you meaning of
'green Oolong' if not a level of oxidation?

Jim

Michael Plant wrote:
snip snip

[Jim]
Us insiders call green oolongs, Pouchongs which is a
specialty of Taiwan.

[Michael]
Jim, as an outsider by nature, I feel free to say
that Pouchong (Bao Zhong) is not another name
for green Oolong, but rather a special category of
even greener Oolong, nearly always created in long
twisty form rather than fisted, and of a particular
jade color and melon soft taste and aroma. I have
seen them produced at a higher roast, but these are
to my mind far from true. Unless I have this all
wrong.