Mydnight wrote:
> > Should only be called Baozhong those semi-fermented teas based on
> > qingxin (also called ruanzi or luanze) Oolong and processed with open
> > leaves (not rolled) and come from the Wen Shan (northern Taiwan area).
> > So there are 3 conditions to be fulfilled.
> > Baozhong has become synonymous for very light oxidation and
> > fermentation. Traditional Baozhong used to be medium oxidated. There
> > are also various possible levels of roasting for Baozhong, but I won't
> > go into the details.

Oh, I got it now. We usually refer to the leaves as being "nen" which
means soft; I've heard it called "luan" a few times but I forgot about
that. Could you please give the character for "pei" to Jim because I'm
not sure which one you mean.

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

I have also heard "luan" being used as a pun in this way.