Shinobi_cha said 2010-08-18 12:46:03 -0400

Chinese Tea Processing Chart

I thought you might find this interesting:

http://4.bp.blogspot.com/_rNl5VRNLz_s/S-993Vfd9kI/AAAAAAAACus/DVNga7jGFeI/s1600/TEA+PROCESS.jpg

6 Replies

RachanaC (Rachel)-iHeartTeas said 2010-08-18 14:11:12 -0400

Neat!

The Tea Valley Company said 2010-08-19 14:38:49 -0400

This is awesome! Thanks for sharing.

Azure Luna said 2010-08-19 14:49:44 -0400

this is really cool thanks for sharing

Shinobi_cha said 2010-08-19 14:52:37 -0400

You’re welcome!

wombatgirl said 2010-08-20 07:46:04 -0400

What is “Kill Green” – anyone know?

Shinobi_cha said 2010-08-20 10:52:06 -0400

I just have a guess, though I’m sure someone could give a more informed answer — kill green means they kill the enzyme that causes oxidation, through steaming (usually Japanese) or frying (usually Chinese).
With Chinese tea, black tea isn’t what we call black tea – their black tea is puerh, what we know as black tea (ie keemun, yunnan black, etc.) the Chinese call red tea.