Sha Qing is a process in Tea production, which involves using high temperatures to denature and deactivate the oxidase enzymes in fresh tea leaves. This inhibits the enzymatic oxidation of polyphenols in the fresh leaves, allowing them to release moisture and become softer. It is also a critical step in shaping the quality of the tea. Methods of sha qing include drum sha qing, pan sha qing, trough sha qing, steam sha qing, hot air sha qing, and microwave sha qing. Different methods produce different effects, thus resulting in unique characteristics in the finished tea. Sha qing follows the principle of “high temperature first, then gradually lower.”
Sha qing is one of the initial processes in making green tea, Yellow Tea, dark tea, Oolong tea, Pu'er tea, and some black teas. The primary purpose is to use high temperatures to denature the enzymes in the fresh leaves, inhibiting the enzymatic oxidation of polyphenols and slowing down the Fermentation process.
1. The Purpose of Sha Qing
The term “sha qing” refers to fresh leaves. In Pu'er tea production, sha qing uses a specific temperature to denature the activity of enzymes in the tea leaves, inhibiting the enzymatic oxidation of polyphenols and slowing down the fermentation process.
Enzymes are proteins that act as catalysts for biochemical reactions and control the direction of substance transformations. Therefore, the goal of sha qing in Pu'er tea is not to completely deactivate the enzymes.
Sha qing can help evaporate some of the water content from the tea leaves through heat; it increases their flexibility and malleability, making them easier to roll into shape. Additionally, it removes the grassy scent and allows the pure, alluring aroma of Pu'er tea to develop.
During the entire sha qing process, factors such as the intensity of the heat, the temperature, the duration, and the degree of sha qing directly influence the quality of the Pu'er tea and play a decisive role in its transformation over time.
2. Insufficient Sha Qing
If the sha qing time is too short or the temperature too low, the Pu'er tea will be under-sha qined. The enzymes in the tea leaves won't be fully denatured, leading to a strong grassy scent and the formation of red leaves and stems. It will also fail to bring out the aroma of the tea effectively.
The quality of the tea will be subpar, with a pronounced grassy taste when brewed, and the aroma will not be released. The flavor will be negatively affected, leading to a poor drinking experience. Moreover, during storage, it may undergo inferior changes, developing sourness or other off-flavors.
3. Over-Sha Qining
Excessive sha qing due to prolonged duration or excessively high temperatures will result in over-sha qining of the Pu'er tea. The active substances in the tea leaves will be severely damaged, leading to limited potential for transformation during aging.
The tea leaves may become scorched, producing burned spots and edges, and the Leaf base will appear dull and black without luster. The quality of the tea will be poor, with a bitter and astringent taste, a smoky flavor, and turbid tea liquor when brewed.
4. Proper Sha Qing
Properly sha qined Pu'er tea has advantages both in terms of the drinking experience and subsequent transformation. Adjustments must be made based on the condition of the fresh leaves from different regions, weather conditions, and the pot temperature.
Therefore, sha qing is not a static process. The skill and experience of the tea master are crucial in making flexible adjustments according to actual conditions.
This results in Pu'er tea that retains maximum leaf activity, forming the unique color, aroma, and flavor of Pu'er tea, while also providing a rich material foundation for subsequent transformation.
In summary, sha qing is crucial for the drinking experience and storage transformation of Pu'er tea. Insufficient or excessive sha qing can affect the quality of Pu'er tea. Proper sha qing ensures quality and allows the tea to become more fragrant and mellow over time!