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after the treaty of tientsin was ratified in and the port of tamsui was opened for trade, scottish entrepreneur john dodd began working with tea merchants and farmers to promote taiwan tea, slowly developing it as an export item. before long, tea ranked first among taiwan's top three exports, ahead of sugar
fermentation than most oolongs. [ ] a -minute roasting over charcoal contributes to its flavor, which also has "nutty, caramel, and chestnut" elements. [ ] [ ] pouchong (or baozhong) tea[ edit ] pouchong oolong, also called light oolong, is a lightly oxidized tea, twist shape, with floral notes, and usually not...
https://en.wikipedia.org/wiki/Taiwanese_tea
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