Hong Qing method

One of two primary methods for processing tea leaves into Green tea in China. The other method is Cao Qing, which is the main method for producing green tea. The Hong Qing method is used to produce green tea leaves for scenting with Jasmine blossoms.

The steps in the Hong Qing method are as follows:

De-enzyming
Rolling
Drying by hot air blowing over the leaves

It is the last step that differentiates the two methods for producing green tea. In the Hong Qing method, the leaves are dried by hot air being blown over the leaves. This dries the leaves but does not bring all the juices to the surface. This produces a leaf that absorbs scents readily, thus making it ideal for Jasmine tea production.

Many more steps are then needed to produce the final Jasmine tea. See Jasmine tea for more info.

References:

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

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