I don't want to get into the meaning of the word IS. Your definition
just made me think there are green teas that are oxidized and oxidized
teas that are green. You can blame my seared brain. If somebody said
green Oolong to me without clarification I would think of less
oxidation in the category percentage of a Taiwan Pouchong. I just
bought an aged dark oolong from Taiwan. It is the most oxidized oolong
I have from Taiwan. I would guess 60%. The leaves are still green in
the pot unlike DimSum TGY which are black at 80%. The first green TGY
I bought from my local tea shoppe. The second Xue Feng just recently
mentioned. Everything else on the shelf in Chinatown is dark. I still
keep looking for the Butterfly brand mentioned by Melinda almost
exactly a year ago. No luck.

Jim

Michael Plant wrote:
Space 2/8/06

Feel free to disgard my definition. I'm just reporting how I experience
them. Most of the Oolongs I get on the greener side, both PRC and Taiwan fit
my description -- fisted, brilliant green, some straw yellow or some
permutation thereof.