Later, when tea exports stagnated for a time, tea merchants brought unprocessed tealeaves back to Fujian for further refinement. By adding jasmine and other fragrant flowers, they created a taste closer to green tea. Business boomed, and this product, known overseas as "Taiwan paochong tea," became especially popular among overseas Chinese in Southeast Asia.
後來因為有一段時期出口滯銷，茶商將毛茶帶回福州改良加工，加入茉莉和香花，做成一種口味上比安溪烏龍茶更接近綠茶的茶種，生意大好，對外稱做「台灣包種茶」，十分受到南洋華人青睞。