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. There are three main drying methods in Chinese tea tradition — each creating its own style of flavour.
Chaoqing (炒青) — Pan-Firing
High-temperature firing in metal drums or large pans. Stops fermentation and locks in freshness. The flavour comes out bright and clean — grassy, floral, sometimes with subtle nutty notes. Essential for green teas where liveliness is the goal.
Hongbei (烘焙) — Oven Drying
Gentler, more stable heat than pan-firing — traditionally in baskets over charcoal, today in controlled ovens. Leaves dry evenly, producing a deeper, sweeter flavour and smoother texture. Widely used for oolongs and red teas where richness and roundness are desired.
Shaixing (晒青) — Sun Drying
Leaves spread thinly on bamboo trays and dried under the sun. No harsh heat — the tea retains liveliness and potential for further development over time. Essential for Sheng Puer and certain white teas, which evolve and mature as they age.
How Drying Affects Your Tea Choice
The same tea bush can yield very different results depending on the drying method — bright and fresh, deep and sweet, or lively and evolving. Understanding drying helps you read a tea's character before you even brew it.