Pan-Fired Green Tea is green tea whose oxidation is halted by dry heat in a wok or rotating drum — the dominant Chinese method, producing toasty, nutty notes distinct from steamed Japanese greens.

In-Depth Explanation

Green tea whose oxidation is halted by dry heat in a wok or rotating drum — the dominant Chinese method, producing toasty, nutty notes distinct from steamed Japanese greens. This entry provides a comprehensive look at pan-fired green tea within the broader context of tea culture, production, and appreciation.

Related Terms

See also entries linked from the description above and the broader tea glossary for related concepts.