Final drying is the stage that defines a tea’s character. After rolling and fermentation, leaves must be carefully dried to remove excess moisture, preserve aroma, and avoid overheating.
In Chinese tradition, there are three main drying methods, each creating its own style of flavor and texture in the brew.
Chaoqing (炒青) — Pan-Firing
This method quickly heats the leaves at high temperatures, usually in metal drums or on large pans.
Pan-firing stops fermentation and “locks in” freshness. The flavor comes out bright and clean, with grassy and floral notes, and sometimes a subtle nutty or roasted aroma.
This method is especially important for green teas, where maintaining liveliness and purity is essential.
Hongbei (烘焙) — Oven Drying
Traditionally, tea was dried in woven baskets over charcoal. Today, special ovens with controlled temperatures are more common.
Oven drying uses gentler, more stable heat than pan-firing. Leaves dry evenly, producing a deeper, sweeter flavor and a smoother texture.
Hongbei is widely used for oolongs and black teas, where richness and roundness of taste are desired.
Shaixing (晒青) — Sun Drying
Leaves are spread thinly on bamboo trays and dried outdoors under the sun.
Sunlight acts gently, without harsh heat, allowing the tea to retain liveliness and potential for further development over time.
This method is especially important for sheng puer and certain white teas, which evolve and mature as they age.
How Drying Affects Tea Choice
The same tea bush can yield very different results depending on the drying method.
Some teas will taste bright and fresh, others deep and sweet, and some lively and evolving over time.
Find your flavor profile at Gaba Tea House.
