Since Japan took possession of the Island of Formosa as related by Tea and Coffee Trade Journal the tea industry has been greatly stimulated. The quantity of tea imported to the United States from Formosa amounts to about 18,000,000 pounds annually. The quantity has not varied greatly in many years. The proportion of Formosa tea received is not keeping pace with the increase of population. The Formosa teas are of high value, especially those belonging to the Oolong class.

The process of manufacturing Oolong Formosa tea is described as follows:1

"The green freshly picked leaves are placed loosely in an open place for 1/2 hour in the sun. They are allowed to lie there long enough to undergo a certain degree of fermentation, during which a special flavor is developed. After the edges of the leaves become slightly brown, they are stirred in a hot pan over a charcoal fire, thus checking the fermentation and rapidly bringing it to a close. The leaves are then rolled with the hands or feet and dried over a charcoal fire in baskets.

The method of making green or black teas is quite different from the above. In preparing green tea, the freshly plucked leaves immediately after being picked are steamed in order to stop fermentation. They are then dried over a fire, and are twisted while drying. Formerly if the green color was not sufficiently marked, an artificial green was added. No green teas are now imported from Formosa.