I need to state obvious definitions because I don't see how you can use
them for any real meaning of a tea that might fall through the crack.
By definition Oolong means some degree of oxidation. If it isn't
oxidized by definition it is green. Full oxidation is called black. I
exclude White tea as a special case. The lightest oxidation levels
I've seen are the Pouchongs. The heaviest oxidation levels I've seen
are DimSum TGY and I guess 80%. I've never seen anything that would
fit your definition of green Oolong. I don't think that crack exists.
If you do anything to the leaf it will cause brusing and oxidation and
require roasting. I buy every Taiwan pouchong I find. You'll see it
described also as green jade oolong. The commercial brands from Good
Young are now my favorite. That leaf is half fisted. The first time I
tasted Taiwan pouchong is still seared in my brain. I can remember
other first time tea tastes but it is faint memory. I'm going to
scratch out and post the Taiwan characters for Pouchong and see if
anyone knows they mean Baozhong or not. It's been a question for me a
long time although everyone says the two are transliterations.
Everything I get from Taiwan is still sold as a pouchong and never as
baozhong.

Jim

Michael Plant wrote:
Space 2/7/06


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


Good, as long as we're on the same page describing the same thing. Baozhong
(Pin Yin) -- I've seen it transliterated as Pouchong as well -- is produced
in long twisted leaf. It's traditionally paper wrapped in the processing.
The oxidation level is most likely closer to 7%, although I could be wrong
here. In answer to your question, to me "green" Oolong is lightly oxidized
and not- or *very* lightly roasted Oolong the color of whose dry leaf takes
shades of straw yellow through brilliant jade green. Most are fisted. Having
said all that, I perceive a distinct taste profile in those teas I'm calling
Bao Zhong, that make it readily identifiable. I know, as you said, that they
produce this tea in different places, but the Taiwan version is the version
for me. I'm particularly fond of Bao Zhong, although finding great ones is
far more difficult than finding cloying, heavy handed mediocre ones.

Michael