'Shaqing' is orthodox Mainland pinyin, while a Taiwanese person or
someone who learned their Chinese there would write 'sha ch'ing'.
Taiwanese people are however not very good at systematically using the
Wade-Giles method, which results in a lot of confusion, so I think at
this point there is really no reason to use anything other than pinyin.


There is no excuse, ever, for using hyphens.

Anyone who wants to learn more about using 'correct' pinyin should look
at Victor Mair's site, www.pinyin.info. Lots of very interesting
writing there too.


Space Cowboy wrote:
> 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