• HOME >
  • Tea Processing

pan-frying process of pu-erh tea
I made a video showing the pan-frying process of pu-erh tea. It was recorded this year when I visited Yunnan in April. This is the manufacturer who produced one of our raw pu-erh tea lineups : Mang Qing 芒慶.

Raw pu-erh tea is a fermented tea

The purpose of frying the tea leaves is to inactivate the enzyme. If tea is processed without frying, it could turn out to be black tea due to the excessive fermentation. The process of making pu-erh tea is the same as that of making Chinese green tea, up til the stage of rolling process. Some people often say that the raw pu-erh tea is just as same as green tea. In fact, raw pu-erh tea is not like a green tea. These 2 teas are different. Green tea is dried immediately after the rolling process. Regardless of whether there is any enzyme survived in pan-frying process, there is no time for the enzyme to be activated for fermentation. As for pu-erh tea, it is dried under the sun-shine. It usually takes a whole day for drying the tea leaves. During the drying process, temperature and moisture level is just optimum for the enzymatic fermentation. Unlike the steaming process for making Japanese green tea, the pan-frying process does not inactivate 100% of enzyme inside the tea leaves. The minor portion of the remaining enzyme will continue to contribute in the fermentation during sun drying process.

The quality of frying-pan is critical

The frying-pan used in this video is considered as a type of modern design, and the quality is good. Somehow the frying equipment is very important factor that could affect the flavor of tea. We often see ignorant farmers using very simple set up in their frying equipment. If the frying-pan is too small or too thin, it could burn the tealeaves and gives the tea burnt flavor.

pan-frying process of pu-erh tea

 

High temperature used for frying tea leaves

Can you imagine how high the temperature can go up to when frying tea leaves? Some of you may think that tea leaves ought to be gently fried. Most of us who witnessed a pan-frying process for the first time would be surprised. The frying temperature is actually very high. During frying process, the fried leaves makes loud sizzling and popping sounds while the steam rises up. The tea leaves were fried very intensively, much more intensive than we could imagine. The frying process continues until the stem of tea became elastic.

Related Articles

How to get the latest update on HOJO?

1. Follow Twitter, 2. Click "Like" on Facebook, and 3. Subscribe in newsletter. You can have the latest tea news from HOJO.

Subscribe the Newsletter to enjoy the privileges
You may receive a free sample upon purchase, or you may have the priority to purchase special products. So please remember to subscribe our newsletter as well as the social network.

HOJO TEA Online Shop NEWSlist

New Release of Lan Yun Tie Guan Yin from Anxi
Lan Yun Tie Guan Yin from Anxi, is not just an ordinary Tie Guan Yin. It has a strikingly delightful flavor re …
Two New Releases of Phoenix Dan Cong Oolong: Ba Xian King and Single Tree Tea
We are excited to introduce two highly exclusive Phoenix Dancong Lao Cong teas in our latest release. The feat …

NEW ARTICLES

Yunnan 2024 Spring Tea Sourcing
Yunnan Province is globally renowned for the exceptional quality of its tea leaves. However, lax production ma …
The Relationship Between Greenness of Tea Leaves and Fertilizer
For both tea and vegetables, there’s a common misconception that a deeper green colour indicates better …
Creating Muscatel Black Tea using a Unique Blending Method
I would like to introduce the unique creation of black tea with a distinctive muscatel flavor profile. Acquiri …
New Release of Lan Yun Tie Guan Yin from Anxi
Lan Yun Tie Guan Yin from Anxi, is not just an ordinary Tie Guan Yin. It has a strikingly delightful flavor re …
The Difference Between Fermentation in Tea and Fermented Foods
Black tea and oolong tea are often categorized as “fermented teas,” but the extent to which they u …
Two New Releases of Phoenix Dan Cong Oolong: Ba Xian King and Single Tree Tea
We are excited to introduce two highly exclusive Phoenix Dancong Lao Cong teas in our latest release. The feat …
Easy Way to Prepare Flavorful and Warm Tea at the Workplace
Have you ever experienced the transformation of tea stored in a thermos or water bottle at work, turning into …
The new release of Bao Dao Shan Da Cha Tou Brick 2017, exclusively crafted from Da Cha Tou
Bao Dao Shan Cha Tou Zhuan 2017 is a ripe pu-erh tea crafted into brick form. Bao Dao Shan is the name of the …
We released Lapsang Suchong Qi Zhong Classic: Premium Lapsang Souchong
Lapsang Souchong is one of the earliest known black teas distinguished by a unique production method and flavo …
Regular Consumption of Umami Seasoning Can Influence Taste Preferences
Excessive consumption of artificial condiments, such as umami seasonings, is believed to influence one’s …

PAGETOP