Sha Qing

Sha qing is the Chinese processing term that encompasses all methods of enzymatic deactivation through heat. The three main methods each produce distinct flavor profiles: pan-firing (chao qing) involves tossing leaves by hand or machine in a heated iron wok at 200-300 C surface temperature, producing the toasty, nutty, slightly caramelized character typical of Chinese green teas; steaming (zheng qing) passes leaves through a chamber of pressurized steam for 15-45 seconds, preserving bright green color and producing the vegetal, umami-rich character of Japanese green teas; oven baking (hong qing) uses dry convection heat in an enclosed chamber, producing a cleaner, more uniform result. The timing of sha qing relative to the preceding steps determines the tea's category: immediate sha qing after withering produces green tea; delayed sha qing after controlled oxidation produces oolong; no sha qing (allowing full oxidation) produces black tea. The wok temperature, duration, and technique during pan-firing sha qing are among the most closely guarded skills of Chinese tea masters — subtle variations create measurably different results in the cup.