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I have had stemmy legacy versions of the style and was looking for something closer to the original. I think you may be mistaken about the quality -- American-style Formosa oolong built its reputation on being higher quality than what was coming out of mainland China at the time. The big distinction...

Twatutia was considered the center of the American export trade during its peak, with most tea being from the area to the south and west of it, but not really very far inland. The Japanese government partnered with the exporters to ensure that the tea was not adulterated with oolong from mainland Ch...

This used to be called three-quarters-oxidized oolong, if I understand correctly. It was a style developed by the Japanese during the occupation, but I don't know if it still made anymore.

I know that it is not a hip style at all anymore, with the TRES producing interesting new cultivars and the trend in oolongs in general being towards the lighter pouchong styles, but are there any growers around New Taipei who still make the American-export style oolong in good quality?