We use the word "trad" not without some hesitation, as the idea of what is traditional has always been dynamic, and open to interpretation. Simply, "trad" here is an imperfect if convenient shorthand for the "ample" roasting style known as zuhuo (足火).
Zhengyan versions below all come from within the historical core Sankeng Liangjian region, and typically undergo an extended period of charcoal roasting and resting over a 16 to 20-month period from harvest to finish. Vintage year info indicates harvest.
Ones not explicitly designated zhengyan are sourced from outside Sankeng Liangjian, and are typically given a slightly lighter roast on a faster schedule than the kengjian counterparts.