Tea, as a treasure of Chinese traditional culture, is rich in connotations and unique charm. In the world of tea leaves, various terms containing the character “qing” (green or fresh) abound, each representing different processes and characteristics. Today, let's delve into the various “qings” found in tea leaves and uncover their mysteries.
1. Fresh Tea Leaves (Tea Qing): The Raw Material of Tea
Fresh tea leaves, also known as tea qing or tea fresh leaves, refer to the raw material used for making tea, which are the fresh leaves of the tea plant. Whether hand-picked single buds, one bud with one leaf, or mature leaves like open-faced leaves and paired leaves, they can all be called fresh tea leaves. The quality and characteristics of fresh tea leaves directly affect the quality and taste of the finished tea.
2. Fixation (Sha Qing): The Key to Preserving the Fresh Aroma of Tea
Fixation is an important step in tea production and crucial for forming the unique flavor of tea. Similar to stir-frying vegetables, it involves high-temperature treatment to quickly evaporate moisture from the leaves while deactivating enzymes to prevent enzymatic oxidation. There are various fixation methods, such as pan-firing, steaming, and oven-drying, each imparting different tastes and aromas to the tea.
3. Sun-Drying (Shai Qing): An Ancient Drying Method
Sun-drying is an ancient drying method commonly used in Pu'er tea production. After picking, the fresh leaves are dried under sunlight, preserving the natural flavors and aromas of the tea. The sun-withering process used in white tea and black tea can also be considered a form of sun-drying.
4. Steaming (Zheng Qing): The Secret to Enhancing the Taste of Tea
Steaming is a fixation method that dates back to the Tang Dynasty. By steaming the fresh tea leaves and then sun-drying them, bitterness and astringency can be reduced, resulting in a fresher taste. Today, teas like “Yulu” (Jade Dew) use this steamed green tea production process.
5. Pan-Firing (Chao Qing): Representative of High Aroma and Rich Flavor
Pan-firing emerged during the Ming Dynasty as a combined fixation and drying method. By stir-frying the fresh leaves, the grassy smell is eliminated, and a cooked aroma is released. West Lake Longjing tea is a typical example of pan-fired tea, known for its high aroma and rich flavor.
6. Oven-Drying (Hong Qing): The Art of Drying
Oven-drying uses charcoal fires or electric ovens to dry the fresh leaves. This method is often used for producing jasmine-scented green tea base leaves and some top-quality green teas like Lu'an Melon Seed and Huangshan Maofeng.
7. Semi-Oxidation (Zuo Qing): The Core Process of Oolong Tea
Semi-oxidation, also known as tossing or bruising, is the core process in oolong tea production. It is a time-consuming process requiring skilled tea makers. Through shaking, airing, and waiting, the internal components, including aromas, undergo transformation. The cell walls of the leaves break down, and moisture evaporates. Depending on the degree of semi-oxidation, different types of oolong tea are formed, such as Baozhong tea, lightly oxidized Tieguanyin, Wuyi rock tea, and Oriental Beauty tea.
The various “qings” in tea not only represent different processes and characteristics but also reflect the vast depth of Chinese tea culture. Each “qing” has its own unique charm and value, worthy of appreciation and exploration. We hope this article will deepen your understanding of the “qings” in tea and allow you to appreciate the essence and allure of tea even more.