Here is a link I use for the Chinese tea processing terms:
http://www.teatalk.com/china/chterms.htm

Jim

PS Notice Qing instead of Ching. I would add two more terms for the
4th stage Sha Qing. Hong - Baked and Shai - Sun dried.

icetea wrote:
a re-posted piece i found, there is alot of info in this post so i
didnt edit it, i left it alone for anyone interested in the processing
of black/puers/post-fermented/aging teas...
i am not chinese, but i know they have a very clear term for "halt
fermentation" the call it sha -ching means kill the green, we use
english words like firing, heating, fixation, halt
fermentation/oxidation.
my question is ...
does anyone know if there is a standard term for this process?

-icetea