炒青
Term · Processing
pan-fired green tea
Literal meaning
stir-fry + green
Definition#
Pan-firing, and the green tea class named after it. GB/T 14456.2-2018 (quoted in a Xiamen group standard) defines 炒青绿茶 as leaf fixed in a pan or hot drum, rolled, first baked and pan-dried, then screened and blended. It is China’s largest green tea type, with long (眉茶), round (珠茶) and flat (Longjing) shapes.
Translation and usage#
| Language | Use | Alternatives & cautions |
|---|---|---|
| English | pan-fired green tea green tea fixed and dried mainly by pan-firing translation |
Also acceptable
|
| Deutsch | pfannengerösteter Grüntee translation |
Also acceptable
|
| Русский | чао цин зелёный чай, фиксированный и высушенный в котле pinyin with a gloss |
|
| 简体字 | 炒青 | |
| 繁體字 | 炒青 | Regional usage
|
| 日本語 | 炒青緑茶 |
Common confusions#
- In Taiwan oolong texts 炒菁 / 殺菁 name the kill-green step, not a green tea class.
- Taiwanese 炒菁 can name the heated fixation step. The mainland green-tea category 炒青 can instead classify tea by its pan-drying method; context matters.
Terms#
Entries that use this term 2#
乌龙茶
Oolong wūlóngchá
Umbrella for partly oxidised teas made by bruising the leaf (做青); grouped by origin as Minbei, Minnan, Guangdong (Chaozhou) and Taiwan oolong.
sourced
闽南乌龙
Minnan oolong Mǐnnán wūlóng
Grouping for southern Fujian oolong: Anxi Tieguanyin and the other Anxi cultivars, Yongchun Foshou and Zhangping Shuixian. Usually rolled into tight half-balls.
sourced