> Here is a link I use for the Chinese tea processing terms:
> http://www.teatalk.com/china/chterms.htm
-----Sha Qing - "Killing the Natural Color"; the fourth stage of
production
Chao Qing - "Frying the Natural Color"; firing
Zhen Qing - "Steaming the Natural Color" -----

not a bad translation but it does not describe what actually the words
mean when used in the making of tea
sha qing is the halting of oxidation/fermentation and the fixation of
the compounds in the tea to a great extent. meaning they wont rot
easily or change character easily, the site does say it is done by
steaming or heating/firing all this is done in a way to dry the tea
without it going stale and losing its tastes/scents

icetea...



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