Processing
/shah-CHING/
Heating leaves to halt oxidation — the defining moment of green tea processing.
Pan-firing (Chinese style), steaming (Japanese style) or oven-baking deactivates the leaf's oxidative enzymes. Without fixing, no tea would ever taste 'green'. The technique used here is what makes Longjing taste like chestnut and sencha taste like seaweed.
Related terms
From the Journal
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