Steaming vs Pan-firing
Definition
The two primary methods used for the kill-green step in green tea production. Steaming (dominant in Japan) uses brief, intense steam to halt oxidation, preserving bright green color and vegetal, marine flavors. Pan-firing (dominant in China) uses direct contact with a hot wok, producing toasty, nutty, or chestnut-like notes with a slightly drier character.
Why it matters
This single processing choice creates the fundamental divide between Japanese and Chinese green tea styles. If you prefer grassy, umami-rich teas, you're a steamed-tea person; if you lean toward toasty, smooth cups, you prefer pan-fired. Knowing the difference helps you navigate the vast world of green tea with purpose.