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TGY Quandary

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?

Reply to
Salsero
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The three terms I use for roasting levels are: Qing-light Zhong-Medium Nong-Heavy. You'll see them followed by Xiang-Fragrant but more related to taste than bouquet. I think they're perfectly acceptable terms when describing oxidation levels of teas in general. However you will see terms like Pouchong which is a light oxidation of teas from Taiwan. You'll see terms like Dong Ding which is a light oxidation of TGY from PRC but more commonly used in ROC. I generally look at Chinese tea terms in a historical/trade/commercial usage with no absolute guarantee. If there is any intended misuse of Chinese tea terms it is in the West.

Jim

PS Yun is my files is a suffix (not a prefix) when describ> Both MarshalN and Hobbes have referred to "nongxiang" tie guan yin in

Reply to
Space Cowboy

Since I'm one of the culprits you've named...

I think you're largely right with nongxiang vs qingxiang in that they generally refer to the roasted-ness of the tea. Case in point: a nongxiang TGY can be bland as hell, and a qingxiang can be very intense in flavour.

I'm not sure what Yunxiang you're referring to. Nothing rings a bell in that department. Sure you're not confusing it with something else?

I think these are more impressionistic than formal. A better way to classify the teas is by "huo", or fire. (light fire), (medium fire), (heavy fire). Even these change depends on who you talk to, and truly heavy fired stuff come out quite dark, but properly done, sweet and lovely. The use of these terms assumes the tea has been fired at all. Many TGYs these days are not fired.

MarshalN

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Reply to
MarshalN

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.

Reply to
Mydnight

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