Mydnight wrote:
> 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.

My understanding is that 'nen' means fresh, tender (which is a good
quality for tea as for vegetables). In ruanzi (luanzi) Oolong, it's
merely a name that uses to soft stems of that kind of Oolong tree to
give a name to that kind of Oolong (the one mostly used in high
mountain Oolong).

Stéphane