He says that in the 1995 – 1999 period, when Vietnam, Indonesia, and mainland China had just begun growing Taiwanese-style oolongs, the new plantings had a “ new ” flavor, easily recognizable for its terroir. Within four or five years, this vitality had faded somewhat, and the teas became much harder to identify.
茶葉進口檢驗、產地鑑定專家藍芳仁指出，1995～1999 年間，越南、印尼、中國的台式烏龍茶剛種，「新欉有新味」，很容易從「山頭氣」辨認出來；但經過 4～5 年後，「氣力」慢慢下降，就不容易分辨了。