from The Century Dictionary and Cyclopedia
- n. In tea manuf., the operation of firing (drying) green tea in thin iron bowls over a furnace, practised in Japan. Also panning (which see). Hot panning, continued half an hour with a temperature of 250° F., is followed by cold panning for 20 minutes. See basket-fired tea.
Sorry, no etymologies found.
Steam heat gives grassy and seaweed, shellfish notes to Japanese green teas the sea notes from dimethyl sulfide, while pan-firing and drying produce more savory, toasted notes in Chinese green teas.
In China, the cooking is done on a hot pan, and this “pan-firing” produces aroma molecules characteristic of roasted foods pyrazines, pyrroles and a yellow-green infusion.
During pan-firing, leaves are placed in a stainless steel oven at 300 degrees for 5 to 6 minutes.