Understanding Tea Fixation
Tea fixation, also known as 'kill-green' or 'sha qing', is a crucial step in tea processing that involves applying heat to the leaves to halt enzymatic oxidation. This process significantly impacts the color, flavor, and overall quality of the tea.
Fixation in Green Tea Processing
In green tea, fixation is performed shortly after harvesting to preserve the tea's fresh, green color and light, vegetal flavor. This is typically done by pan-frying or steaming the leaves, which prevents oxidation and maintains the natural properties of the tea.
Fixation in Black Tea Processing
By contrast, black tea undergoes complete oxidation before the fixation process. During this process, tea leaves are withered and rolled to encourage oxidation, creating the rich and robust flavors associated with black tea. Fixation here involves drying the leaves to remove any remaining moisture after oxidation is complete.
The Impact of Fixation on Flavor and Aroma
The differences in the fixation process between green and black tea result in distinctive flavor profiles. Green tea tends to have a fresh, grassy taste, while black tea is known for its deep, malty flavors.
Choosing Between Green and Black Tea
The choice between green and black tea often depends on personal preference. Those who enjoy lighter, more delicate flavors may prefer green tea, whereas individuals who appreciate bold, intense flavors might opt for black tea.