Pan-Fired Green Tea is a Chinese-style green tea processed using the traditional sha qing (kill-green) method, where freshly plucked leaves are tossed and pressed in a heated iron wok or mechanical drum to halt oxidation through dry heat rather than the steam method used in Japan. This pan-firing method produces toasty, roasted notes absent in steamed Japanese greens, with a warmer, slightly nuttier character and less of the marine-vegetal intensity of Sencha or Gyokuro.
Pan-fired green teas include many of China’s most famous styles: Dragonwell, Biluochun, and Taiping Houkui are all pan-fired. The method is older than steaming and remains the dominant green tea processing technique in China.
In the cup, Pan-Fired Green brews a pale yellow-gold. The aroma is toasty and clean with a gentle vegetal note. The body is light-medium, the finish smooth and pleasant.
Use 2 grams per 6-ounce cup.