The issue rings a bell from my (required) reading of Corax's Cha Dao.
It's not as straightforward as calling every roasted tea a "nong
xiang" or lightly oxidized tea a "qing xiang"...

http://chadao.blogspot.com/2006/11/n...ong-xiang.html

Some simply refer to roasted teas as "hong pei" to denote that the tea
has gone through the roasting or baking process (hong pei).

Phyll

On Jun 12, 7:49 pm, Salsero > wrote:
> Both MarshalN and Hobbes have referred to "nongxiang" tie guan yin in
> recent posts. Using Lew's indispensible Babelcarp and a commercial
> Chinese wholesaler's website, I think I found a definition or two for
> this and two other related terms. Since I don't know Chinese,
> however, and since the terms seem specialized, I seek confirmation or
> correction of my conclusions, which are as follows:
>
> "Nongxiang" seems to mean "fruity, strong, heavy," or "robust" aroma
> literally, but in point of fact refers to a more heavily roasted TGY,
> perhaps over an actual fire.
>
> "Qingxiang" seems to mean "clear" or "floral" aroma literally, but
> actually designates a lightly oxidized TGY.
>
> "Yunxiang" appears to signify "lingering" aroma, but is applied to TGY
> that is oxidized more than the average.
>
> So, firstly, is my understanding of these terms essentially correct?
>
> Second, how formal vs impressionistic are these classifications?
> Further, is a lightly oxidized TGY more oxidized than a heavily
> oxidixed se zhong? To what extent are these terms reliable
> descriptions? Or are they more creations of the inscrutable Chinese
> marketing genius?