On Jun 13, 10:49 am, 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?

Nong means strong or strong flavored; Xiang is something related to
scent. If someone says something is "xiang" it means it smells good.
Nongxiang just means TGY that has been roasted fully.

The distinction comes in the roasting.