Cao Qing Method

One of two primary methods for processing tea leaves into Green tea in China. The other method is Hong Qing, which is mainly used for producing green Jasmine teas.

The steps in the Cao Qing method are as follows:

De-enzyming
Rolling
Drying in a rotating drum or oven

It is the last step that differentiates the two methods for producing green tea. In the Cao Qing method, the leaves are dried through direct contact with the hot oven or drum walls. This produces a tight leaf with the juices concentrated at the surface, resulting in a dark green, glossy leaf. This type of leaf does not absorb scents very well (thus it is not suited for Jasmine production) and is very lightly oxidized.

This is also referred to as the pan-fired method. Best recognized by its flat, needle-like leaves and dark green, glossy finish. Common examples include Sencha (Japanese) and Dragonwell (Chinese).

References:

1. Kung, Lydia & Chao, Brian Return to Fujian: An Appreciation Tea & Coffee Trade Journal, pp94-100, May 2007

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