• HOME >
  • Tea Processing

Close-up photo of pan-frying process for making pu-erh tea

[2013.04.03] Posted By

pan-frying process of pu-erh tea

I am now staying in a small village situated at high mountain area (about 1500m a.s.l) in Ling Cang. I visited one farmer’s house for selecting Mao Cha (i.e., the crude tea of raw pu-erh tea). When I reached the destination, they were conducting the pan-frying process.

Traditional scale used in China for weighing tea

 

Different styles of pan-frying process

I visited many pu-erh tea production areas, and I found that there are different styles of pan-frying process. Some of them carry out pan-frying at night and leave the tea until the next morning to dry under the sun. With this style, tea develops floral flavour. In particular, this is the typical method in Jing Mai area. Because of this method, the tea in Jing Mai always gives unique floral flavour with hint of grassy note.

Withered tea leaves

The pan-frying process of raw pu-erh tea

The pan-frying process of raw pu-erh tea

 

Common processing style in Lin Cang area

Another style is that pan-frying is carried out after a short period of withering, and then the tealeaf is dried under the sun after the rolling process. Besides, some of them conduct very long hour of withering before the pan-frying process in order to develop a little more matured-flavour in tea. In Lin Cang, the majority practice immediate sunshine drying or leave the tea only for a few hours after the pan-frying process. This is why the level of fermentation is very low and the flavour of tea is more delicate.

 

The pan-frying process of raw pu-erh tea

 

The pan-frying process of pu-erh tea

 

Related Articles

How to get the latest update on HOJO Tea?

1. Follow Twitter, 2. Click "Like" on Facebook, and 3. Subscribe in newsletter. You can have the latest tea news from HOJO Tea.

Subscribe the Newsletter to enjoy the privileges
You may receive a free sample upon purchase, or you may have the priority to purchase special products. So please remember to subscribe our newsletter as well as the social network.
  •                 

HOJO TEA Online Shop NEWSlist

New Release of Li Xiang Bai Mu Dan White Tea
We released a new white tea, called Li Xiang Bai Mu Dan …
New Release of High Mountain Purple Black Tea
We have released High Mountain Purple Black Tea. It is …

NEW ARTICLES

Cooling speed of water differs depending on the volume of teapot
The smaller the size of teapot the faster the temperatu …
New Release of Li Xiang Bai Mu Dan White Tea
We released a new white tea, called Li Xiang Bai Mu Dan …
A Shiboridashi, the perfect alternative of a Gaiwan
Shiboridashi is one of the tea brewing equipments. In J …
New Release of High Mountain Purple Black Tea
We have released High Mountain Purple Black Tea. It is …
Do you know that the taste of water varies everyday?
You might have noticed that the taste of tea is not the …
New Release of Guo Gan Ripe Pu-erh from Myanmar
We released ripe pu-erh tea produced in Myanmar from th …
New Release of 11 Years Vintage Tea Aged in Malaysia
We have just released 4 types of 11 years aged vintage …
New Release of Ma An Shan Ripe Pu-erh Tea 2016
We have just released Ma An Shan Ripe Pu-erh tea cake ( …
New Release of Tsukigase Asamomi Sencha 2017
We just released Tsukigase Asamomi Sencha as one of our …
New Release of Black Tie Guan Yin
We have released Black Tie Guan Yin. It is produced in …

PAGETOP