> Would the pinyin "luan" or "ruan" be the character that means ruined,
> by chance?

It means 'soft'.

Anyway, the lightly oxidation follows the current popular
> trend for qing xiang types of tea. The more deeply roasted teas, quite
> excellent if you can get a good grade, are becoming harder and harder
> to find. I had some shu xiang TGY that I found during the later part
> of last winter that was simply wonderful. It was cooked so well that
> it had a long lingering sweetness that seemed to flow through your
> mouth, throat, and nose...it would last for hours it seemed. It's
> unfortunate this style is now becoming less appreciated.

Completely agree with you here.

> > Baozhong is usually graded depending on the quality, concentration and
> > length of the leaves. There are low quality/grade baozhongs, but there
> > are also very high grade baozhongs that belong to the best teas that
> > the island produces.
>
> I've heard of the baozhong being referred as luan (ruan) tea, meaning
> ruined. It could be a pun, though. My students and friends all tell
> me that baozhong simply is low quality; I'd be interested in finding
> some of that high grade stuff that you describe.

Please send me your postal address. I think I can help.

Stéphane