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Methods of Fixation for Green Tea Production

In China, fixation or kill green is typically acheived by one of the following four methods:

1. Pan-firing or frying
2. Baking
3. Sun-drying
4. Steaming

In modern day China pan-firing is most widespread, followed by baking, sun-drying and steaming.

Baking is commonly used to prepare the base material for flower teas, whereas pan-fired teas represent a high proportion, though not all, of China's most exquisite greens; sun-drying is the crudest method available is generally adopted by tea makers in areas of less-renown and is rarely sold outside of provincial markets.

Steamed green teas, though the predominant method in Japan, are near-obsolete in China and largely limited to south-western Hubei. Steaming's modern iteration can be traced to the 1930s, when Yang Run Zhi (杨润之), a determined local businessman, decided to re-establish the forgotten art of steam-fixation to Enshi, in the south-western corner of Hubei; large-scale expansion of tea plots didn't occur until relatively recently at the end of the 20th century.

Don't forget to explore our knowledge base which includes many more articles on tea including tea production and more indepth detail on fixation for green tea.

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