Oolong Tea is generally referred to as "semi-fermented" tea and is principally manufactured in China and Taiwan — often called Formosa, its old Dutch name. For the manufacture of Oolongs, the tea leaves are wilted in direct sunlight, then shaken in bamboo Pieces to lightly bruise the edges. Next, the leaves are spread out to dry until the surface of the leaf turns slightly yellow. They are then usually smoked over pine charcoal, giving them their distinctive flavor and aroma. Oolongs are always whole leaf teas, never broken by rolling. The least fermented Oolong teas, almost green in appearance, are called "Pouchong."