The Art of Tea Stir‑Frying
1. Core Principles of Stir‑Frying Tea
Freshly picked tea leaves lack full fragrance and must be heated to bring out their aroma. However, tea is delicate and cannot withstand overheating.
Overloading the pan or stir‑frying too long causes the fragrance to dissipate, and leaves may burn, ruining the tea for brewing.
2. Tools and Fuel for Frying
- The pan must be clean and free of new iron or grease, as iron and oil destroy tea’s natural scent. A dedicated pan is strongly recommended.
- Only tree branches should be used as fuel. Stems burn too hot, while leaves flame and die out quickly.
3. Frying and Drying Process
Heat the pan until smooth and bright. Stir‑fry immediately after picking, using only about four liang of leaves per batch.
- First use gentle heat to soften the leaves.
- Then increase the fire and stir rapidly until half‑cooked, just as the fragrance rises.
- Quickly fan the leaves into a bamboo basket lined with pure cotton paper and dry thoroughly.
Keep dried and undried leaves separate to preserve aroma. Even one burnt leaf can ruin an entire pan.
Controlling heat and timing is the most difficult and subtle part of the whole craft.