The tea fixation process evolved from steaming to pan-firing.
Compared with cake tea, the aroma of the tea leaves was better preserved in steamed loose-leaf tea. However, the steaming method still had the drawback of insufficiently rich aroma, so the pan-firing technique emerged, using dry heat to bring out the tea's aroma. In the Ming Dynasty, the pan-firing method of tea making gradually became more refined and was recorded in detail in Zhang Yuan's "Tea Record," Xu Cishu's "Tea Commentary," and Luo Lin's "Tea Explanation." Its production method was roughly: high-temperature fixation, rolling, re-firing, and baking until dry; this process is very similar to the modern method of making pan-fired green tea.
Compared with cake tea, the aroma of the tea leaves was better preserved in steamed loose-leaf tea. However, the steaming method still had the drawback of insufficiently rich aroma, so the pan-firing technique emerged, using dry heat to bring out the tea's aroma. In the Ming Dynasty, the pan-firing method of tea making gradually became more refined and was recorded in detail in Zhang Yuan's "Tea Record," Xu Cishu's "Tea Commentary," and Luo Lin's "Tea Explanation." Its production method was roughly: high-temperature fixation, rolling, re-firing, and baking until dry; this process is very similar to the modern method of making pan-fired green tea.