I'm not sure if you guys know about this or not, so sorry if I'm
beating a dead horse by posting it.

I learned that Tie Guan Yin, like most tea, has many different types,
categories, and grades. But, the 3 more common types of Tie Guan Yin
are qing xiang, shu xiang, and ban shu xiang. Qing xiang can be
described as the original (also most famous) flavor of TGY and if you
are familar with Guan Yin Wang you know this flavor. It is fired and
rolled in the normal way. Shu xiang is cooked on top of charcoal and
has a slightly stronger flavor that can resemble flowers or wood. Ban
shu xiang basically just means in between the first two categories and
is a combination of flavors.

qing = clean and clear; original.
shu = cooked.
ban = half; ban shu = half cooked using the shu xiang method.
xiang = a pleasant scent.

Anyone have more to add on this?