Pan-Firing

Pan-firing is the oldest and most widespread fixation method in Chinese tea production. The artisan heats a large iron wok to 200-300 degrees Celsius and uses bare hands (protected by calluses developed over years) or gloves to toss and press leaves against the hot surface. This dry-heat application denatures enzymes rapidly while triggering Maillard reactions between amino acids and sugars, creating the warm, toasty aromatic compounds absent in steamed teas. The technique demands extraordinary skill: too low a temperature produces grassy, undercooked flavors; too high causes scorching and bitter, smoky off-notes. Each tea type has a specific wok protocol — Long Jing's pressing technique flattens leaves against the surface, while Bi Luo Chun's rolling technique creates tight spirals. Modern factories may use rotating drums for consistency, but hand-fired wok green tea remains the premium standard, particularly for Dragon Well production.