
"green/raw 青普: sun fixation 曬青 > rolling 揉捻 > sun drying 曬乾"
"After picking appropriate tender leaves, the first step in making raw or ripened pu-erh is an optional wilting/withering stage, thus converting the leaf to maocha (青毛茶 or 毛茶; literally, "light green rough tea" or "rough tea" respectively). The leaves are then spread out in the sun or a ventilated space to wilt and remove some of the water content."
"The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺青; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun. The bruising of the tea is also important in helping this minimal oxidation to occur and both of these steps are significant in contributing to the uniqueness of pu-erh tea. Once dry, maocha can be sent directly to the factory to be pressed into raw pu-erh, or to undergo further processing to make ripened pu-erh. " (Courtesy Teapedia)
Stu
owner/operator
About The Tea Catcher
1997-2001 The Tea Catcher lived, travelled, worked and studied in India, Nepal, Sri Lanka, Switzerland, Italy and the Czech Republic. During this time he drank much tea and visited tea growing regions.
2001-2009 Was spent mostly in Europe working with fine foods and olive oils in Italy, wine in Switzerland and tea in Prague. It was here in the cold winter months that The Tea Catcher passion was ignited. Much time was spent in the many tea rooms found all over the Czech Rep., drinking, learning and assisting, and also with Tea Mountain(.cz) as his business began and grew.
2010-today on return to Australia, The Tea Catcher seed, planted years ago, began its’ growth, leading to the purveyor of “the finest teas and accoutrements, sourced worldwide” that you see today. New teas, pots etc are constantly being chased, studied, sampled and ordered to bring the freshest, best and most interesting to you as soon as possible. Watch this space…..!
…and enjoy…!
cheers, Stu
for more info contact me at- theteacatcher@gmail.com