焙火
Term · Classification
roast
Literal meaning
bake with fire
Definition#
Roasting in yancha processing dries the leaf and develops aroma and taste. GB/T 18745-2026 distinguishes initial drying from refining-stage roasting. Its roast ranges are process specifications; clause 10.1 does not require a roast-level label. This edition takes effect on 1 April 2027.
Translation and usage#
| Language | Use | Alternatives & cautions |
|---|---|---|
| English | roast heating tea to remove moisture and develop aroma translation |
Also acceptable
Avoid toasting suggests brief high heat |
| Deutsch | Röstung Erhitzen des Tees zur Trocknung und Aromaentwicklung translation |
Also acceptable
|
| Русский | прожарка нагрев чая для удаления влаги и развития аромата translation |
Also acceptable
Avoid ферментация другое понятие жарка suggests frying |
| 简体字 | 焙火 | |
| 繁體字 | 焙火 | Regional usage
|
| 日本語 | 焙煎 茶を加熱して水分を減らし、香りや味を整える工程。 translation |
Common confusions#
- Russian usage is split: moychay uses «прожарка» while noting «горячая сушка / хун бэй» is more accurate; TeaTerra prefers «пропекание»; Russian Wikipedia (Da Hong Pao) uses «обжарка».
- English 'roast' invites comparison to coffee; temperatures are far lower and durations far longer.
Terms#
Entries that use this term 2#
武夷岩茶
Wuyi rock tea Wǔyí yánchá
Umbrella entry for the roasted oolongs of Wuyishan, defined by a geographical-indication standard; individual cultivars and named teas are child entries.
sourced
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