After the tea leaves have been carefully picked, it takes a long time before your Tea arrives at your table. The process can involve withering, fixing and oxidation, as well as rolling, drying, drying, and aging the Tea. The heat application stops the tea leaves from becoming Oolong, Black Tea. You can steam or pan-fir the leaves to preserve their green color. The Chinese teas are most commonly associated with the pan-fired process, while Japanese teas use the steaming method. It is worth noting, however, that some Japanese teas, such as Kamairachi, are roasted while others use one, two, or three methods. This could be steaming, baking or pan firing.
Pan-fired is when the leaves are cooked in large woks. This is a labor-intensive task that requires more effort and can usually be done manually. Pan-firing is more costly than steaming, which can be done with machines. Because Japan had less tea-growing land and labor, the steam machine was invented in the 18th century. The Chinese invented pan-firing to extract the Tea’s aroma. This is thought to result from the Ming Dynasty’s first Emperor banning teas made from compressed teas and promoting loose-leaf teas. A steaming method where the steam is forced through the tea leaves has been used in China since at least the 8th century.
Green Tea is brownish when it’s roasted using the pan-fired method. Japanese Matcha, however, retains its green color. The fresh, grassy aroma of steamed teas is a great way to boost energy. The steaming process is quick and takes just 30 seconds. The pan-fired method is more suitable for Chinese leaves. They can steam straight from the pluck, but Japanese leaves can only steam a few minutes after they are picked. The pan-fired leaves have a toastier taste than teas made with steamed leaves.
You might think that steaming leaves retain more nutrition, especially antioxidants. However, roasting leaves is only done for a brief time.