Pan firing accomplishes many of the manufacturing steps in just
one process. It fixes the juice in the leaf, reduces moisture content,
seals in flavor, and dries the leaf to the proper moisture content
before finish firing, and adds a unique toasty flavor to the tea.

Longjing or Dragon Well, one of China's most famous teas is pan fired. Even though every pro-
vince in China, as well as every green tea producing region in the world has tried duplicating the
unique pan fired style of Longjing or Dragon Well, no one has ever been able to replicate its fla-
vor and style. That is because of the unique terroir of the region in which Dragon Well is grown.

There are many different styles of firing pans used throughout China, from simple wok like pans,
to large factory sized units specially made for tea processing. Two common versions are the
wood-fired double pan and the electric-fired single pan.

As with basket firing, the leaf has been completed through primary drying. About two pounds of leaf is scooped into
the pan. Even, gentle heat is needed for firing green tea, so small electric pans work perfectly. The temperature is
controlled by a thermostat or built-in controls that are close at hand.

When using a wood-fired pan, two pans are connected in the same housing and an
paired with a second set of pans. Each set of pans is operated by a tea artisan, a third person minding the fire. The fire must not get too hot or the tea will burn, if it gets too cool, the tea won't fire properly.

A secret of pan fired tea is that a minute amount of solidified tea seed oil is used
help the tea glide around the pan and prevent it from burning. The solidified oil from the seeds of tea bushes so no foreign flavor is left on the leaf. The tea seed oil is one reason for the distinctive toasty flavor of pan fired green teas.

One of China's Ten Most Famous Teas, Tai Ping Hou Kui, from Anhui Province is also one of the most unusual and
unique because it is both pan fired and basket fired. After the initial steps it is first pan fired in twin wood-fired pans
and set aside.

Next it is blotted using rice paper from nearby mills, then refired in a traditional one-piece
basket over a low fire to "fix" the tea. After resting, the leaf is finish-fired, with the end
result a large, flat, bright green whole leaf tea, with the distinctive pattern of the rice
paper embedded in the surface of the leaf.

Once only reserved for Chinese emperors or leaders or as special gifts for dignitaries,
diplomats, or heads of state, it's available today for all to enjoy, even the mere mortals like you and I. Enjoy.