Green tea is dried using a few different methods, all aimed at preserving the leaves' flavor and preventing oxidation.
Drying Methods for Green Tea
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Pan-firing: This common method involves heating the leaves in a wok-like pan at high temperatures. This quickly deactivates enzymes, preventing oxidation and preserving the tea's green color and fresh taste. As noted in the article "How Green Tea Is Made – Young Mountain Tea," dry heat is a widely used method globally, sometimes referred to as roasting or pan-firing.
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Steaming: Another popular method, steaming uses high-temperature steam to quickly deactivate enzymes and prevent oxidation. This technique is often favored for preserving a specific set of flavor notes. The "What is Green Tea?" article mentions steaming as a method to heat the leaves quickly and prevent too much oxidation.
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Sun-drying: While less common in mass production, sun-drying is a traditional method, particularly in some regions. As explained in reference material, the newly plucked leaves are thinly spread on bamboo sieves and left under the bright sun. This method lends a unique flavor profile, sometimes resulting in notes of caramel and berry, as illustrated by the "Sun-dried Organic Green Tea" product description. The original sun-drying method for green tea is similar to oolong sun-withering.
The choice of drying method influences the final taste and quality of the green tea.
