a re-posted piece i found, there is alot of info in this post so i
didnt edit it, i left it alone for anyone interested in the processing
of black/puers/post-fermented/aging teas...
i am not chinese, but i know they have a very clear term for "halt
fermentation" the call it sha -ching means kill the green, we use
english words like firing, heating, fixation, halt
fermentation/oxidation.
my question is ...
does anyone know if there is a standard term for this process?

-icetea

http://teaarts.blogspot.com/

here is the re-post..
>>>>>>>>>>>>>>>>>>>>>>>>>beginning of quote>>>>>>>>>>>>>>>>>>
A Digression...Liu Bao Cha
From: samarkand - view profile
Date: Wed, May 18 2005 9:16 pm
Guangxi Liu Bao is not a pu'er. By definition pu'er has to be
produced in
the regions of Yunnan using the large leaf varietals from Yunnan, such
as
the Camellia sinensis var. assamic cv. Yunkang 43 or the cv.
Lincang-dayecha. Guangxi liu bao uses a different varietal altogether,

which is the Camellia cv. Liubaocha, also the var. pubilimba cv,
Liudong-dayecha.
Liu Bao is a Chinese black tea, not a pu'er. A pu'er can be a black
tea in
broad terms, but technically, it should be considered as a
post-fermented
tea (which black tea also falls under), and is divided into into 2
broad
categories: Speed post-fermentation (also called ageing) by piling,
and
slow post-fermentation over time.
Under Speed post-fermentation by piling, it is again subdivided into
2 broad
categories: wet & dry storage. To encourage further and faster post
fermentation, the tea is kept in storage houses with high humidity
level.
This can be done in 2 stages: once right after the piling and
compressing
process, and another time by the tea vendors in rented storehouses.
The
latter fermentation is often not agreed upon by many serious pu'er
collectors.
To encourage a more natural albeit slower post fermentation, the tea
is
picked, fixed on low heat - usually under the sun, compressed and kept
in a
dry storage house with low humdity and low temperature to slowly take
out
the dampness in the cake and allow it to age naturally. After this,
tea
vendors can either put it right back into a wet storage storehouse to
kick
up the post fermentation - which is very undesirable, and which can be
seen
on the surface as a white-bluish frost with dark black leaves, or let
it age
naturally in a dry storehouse, or at the teashop itself.
Liu Bao doesn't do through this tedious process, but it is the
forefather of
modern day speed post fermentation process, as in late 1960s tea makers
from
Kunming and Menghai came to Guangxi to study the process of Liu Bao
making
and applied that on the pu'ers.
There's a new class of pu'er over the last several years that's
gainig
popularity, I think someone has posted it as green tea pu'er. It is
just as
what it says. It is a raw pu'er made out of mostly young bud leaves
and
flushes which many people like. The only serious problem with this
sweet
delicate tea, is whether it will keep well. You see, the tea is made
under
high heat fixation, similar to that of a green tea, and green tea
doesn't
keep for long, even if it uses the Yunnan large leaf varietal. High
heat
fixation such as hot drum rolling, frying and high heat steaming
destroys
much of the enzymes in the leaf on which the microbes need to feed on
to
create the unique flavour of pu'er as we know it. Such green tea pu'er

generally lasts a shorter lifespan, and most serious pu'er collectors
will
advise against collecting these cakes for ageing - they believe that
the tea
liquor will be sweet, but there would be no nuance, or depths a good
pu'er
should have.
<<<<<<<<<<<<<<<<<<<<end of quote<<<<<<<<<<<<<<<<<<<<<<

Here is a link I use for the Chinese tea processing terms:
http://www.teatalk.com/china/chterms.htm

Jim

PS Notice Qing instead of Ching. I would add two more terms for the
4th stage Sha Qing. Hong - Baked and Shai - Sun dried.

icetea wrote:
> a re-posted piece i found, there is alot of info in this post so i
> didnt edit it, i left it alone for anyone interested in the processing
> of black/puers/post-fermented/aging teas...
> i am not chinese, but i know they have a very clear term for "halt
> fermentation" the call it sha -ching means kill the green, we use
> english words like firing, heating, fixation, halt
> fermentation/oxidation.
> my question is ...
> does anyone know if there is a standard term for this process?
>
> -icetea

'Shaqing' is orthodox Mainland pinyin, while a Taiwanese person or
someone who learned their Chinese there would write 'sha ch'ing'.
Taiwanese people are however not very good at systematically using the
Wade-Giles method, which results in a lot of confusion, so I think at
this point there is really no reason to use anything other than pinyin.


There is no excuse, ever, for using hyphens.

Anyone who wants to learn more about using 'correct' pinyin should look
at Victor Mair's site, www.pinyin.info. Lots of very interesting
writing there too.


Space Cowboy wrote:
> Here is a link I use for the Chinese tea processing terms:
> http://www.teatalk.com/china/chterms.htm
>
> Jim
>
> PS Notice Qing instead of Ching. I would add two more terms for the
> 4th stage Sha Qing. Hong - Baked and Shai - Sun dried.
>
> icetea wrote:
> > a re-posted piece i found, there is alot of info in this post so i
> > didnt edit it, i left it alone for anyone interested in the processing
> > of black/puers/post-fermented/aging teas...
> > i am not chinese, but i know they have a very clear term for "halt
> > fermentation" the call it sha -ching means kill the green, we use
> > english words like firing, heating, fixation, halt
> > fermentation/oxidation.
> > my question is ...
> > does anyone know if there is a standard term for this process?
> >
> > -icetea

> Here is a link I use for the Chinese tea processing terms:
> http://www.teatalk.com/china/chterms.htm
-----Sha Qing - "Killing the Natural Color"; the fourth stage of
production
Chao Qing - "Frying the Natural Color"; firing
Zhen Qing - "Steaming the Natural Color" -----

not a bad translation but it does not describe what actually the words
mean when used in the making of tea
sha qing is the halting of oxidation/fermentation and the fixation of
the compounds in the tea to a great extent. meaning they wont rot
easily or change character easily, the site does say it is done by
steaming or heating/firing all this is done in a way to dry the tea
without it going stale and losing its tastes/scents

icetea...



Space Cowboy wrote:
> Here is a link I use for the Chinese tea processing terms:
> http://www.teatalk.com/china/chterms.htm
>
> Jim
>
> PS Notice Qing instead of Ching. I would add two more terms for the
> 4th stage Sha Qing. Hong - Baked and Shai - Sun dried.
>
> icetea wrote:
> > a re-posted piece i found, there is alot of info in this post so i
> > didnt edit it, i left it alone for anyone interested in the processing
> > of black/puers/post-fermented/aging teas...
> > i am not chinese, but i know they have a very clear term for "halt
> > fermentation" the call it sha -ching means kill the green, we use
> > english words like firing, heating, fixation, halt
> > fermentation/oxidation.
> > my question is ...
> > does anyone know if there is a standard term for this process?
> >
> > -icetea

It's hard to translate something like shaqing effectively. It's not a
concept that is likely to be familiar with English readers, and it
doesn't transcribe nicely either ("killgreen" sounds totally wrong to
me). When I have to translate something like this I usually explain it
once at the beginning of the article and then leave it in pinyin for
the rest.

icetea wrote:
> > Here is a link I use for the Chinese tea processing terms:
> > http://www.teatalk.com/china/chterms.htm
> -----Sha Qing - "Killing the Natural Color"; the fourth stage of
> production
> Chao Qing - "Frying the Natural Color"; firing
> Zhen Qing - "Steaming the Natural Color" -----
>
> not a bad translation but it does not describe what actually the words
> mean when used in the making of tea
> sha qing is the halting of oxidation/fermentation and the fixation of
> the compounds in the tea to a great extent. meaning they wont rot
> easily or change character easily, the site does say it is done by
> steaming or heating/firing all this is done in a way to dry the tea
> without it going stale and losing its tastes/scents
>
> icetea...
>
>
>
> Space Cowboy wrote:
> > Here is a link I use for the Chinese tea processing terms:
> > http://www.teatalk.com/china/chterms.htm
> >
> > Jim
> >
> > PS Notice Qing instead of Ching. I would add two more terms for the
> > 4th stage Sha Qing. Hong - Baked and Shai - Sun dried.
> >
> > icetea wrote:
> > > a re-posted piece i found, there is alot of info in this post so i
> > > didnt edit it, i left it alone for anyone interested in the processing
> > > of black/puers/post-fermented/aging teas...
> > > i am not chinese, but i know they have a very clear term for "halt
> > > fermentation" the call it sha -ching means kill the green, we use
> > > english words like firing, heating, fixation, halt
> > > fermentation/oxidation.
> > > my question is ...
> > > does anyone know if there is a standard term for this process?
> > >
> > > -icetea