It's hard to translate something like shaqing effectively. It's not a
concept that is likely to be familiar with English readers, and it
doesn't transcribe nicely either ("killgreen" sounds totally wrong to
me). When I have to translate something like this I usually explain it
once at the beginning of the article and then leave it in pinyin for
the rest.

icetea wrote:
> > 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