The green Tea that is sun-dried is called sun-dried green tea, or simply sun-dried tea. Sun-dried tea is produced in various provinces of South and Southwest China as well as in Shaanxi, such as Yunnan, Hubei, Guizhou, Hunan, Henan, and Shaanxi. Generally, the tea is named after its place of origin, with Dian Qing (Yunnan green tea) being of the highest quality. A portion of sun-dried tea is refined and supplied to the market as loose tea for direct consumption, while most of it serves as raw material for compressed teas. The quality characteristics of sun-dried tea are: thick, coarse strands; a dark green color; often having a sun-dried aroma; a strong taste; and a yellowish infusion and leaf base that often have red stems and leaves.

Sun-Withering

The name “sun-dried” implies that the distinctive feature of this tea lies in the sun-drying process. However, there is also a term “sun-dried” used in other tea categories, such as a withering step in Oolong tea production, commonly referred to as “opening the green.” There is a significant difference between the sun-withering process in Oolong Tea and the sun-drying of Yunnan green tea. In Oolong tea, sun-withering (opening the green) is used to reduce moisture before the kill-green stage, allowing the moisture level to drop to a certain degree to provide favorable conditions for shaking the green. After moderate sun-withering, the tea is moved indoors to cool down, which helps dissipate the heat from the leaves and stems, allowing the moisture to redistribute, a process known as “returning to the sun.” Therefore, the sun-drying process in Oolong tea is fundamentally different from that in Pu'er tea, where the sun-drying refers to the final drying stage, while in Oolong tea, it refers to the initial withering stage. However, many consumers still confuse these concepts. Thus, I will delve further into the topic of sun-drying, specifically focusing on the preliminary processing techniques of Yunnan green tea, to provide enthusiasts with a better understanding of the production process of sun-dried green tea.

Kill-Green Process for Yunnan Sun-Dried Tea

In earlier times, many remote areas in our country were impoverished, resulting in relatively backward tea-making technologies. However, tea was an integral part of the lives of people living in these poor regions (mountainous areas). In these places, Tea processing typically relied on the single iron Wok available in each household. The size of these woks varied, and there were no standards for the amount of fresh leaves used, usually ranging from 2 to 4 kilograms. Farmers adjusted the quantity of leaves based on their woks' sizes using their wisdom, experience, and intuition to determine the temperature needed for the kill-green process. For some teas with large buds and high water content, achieving uniform and thorough kill-green requires careful stirring to prevent the stems and leaves from sticking together and burning. This issue did not have a clear standard or concept in farmers' minds, leading to inconsistent quality in the raw materials of current Yunnan sun-dried tea.

Rolling

Currently, the primary method of mass production involves using large, medium, and small rolling machines. However, in most tea-producing areas of Yunnan, rolling is still done by hand, especially for the currently popular “pao tiao” tea. This type of tea appears thick and robust, making cakes look aesthetically pleasing. However, “pao tiao” tea lacks flavor and has a thinner body. Generally, after machine or hand rolling, the tea leaves are not scattered but stacked until the next day when they are dried. This method effectively removes the coarse, old grassy odor. Proper stacking helps form a rich taste and an orange-yellow infusion. For larger, coarser leaves, re-rolling is necessary to achieve tight, compact strands and a lustrous appearance.

Drying

The final step is to spread the tea evenly and thinly on concrete or bamboo mats to dry (dry naturally) and turn it 1-2 times during the process to ensure balanced moisture loss. If sunlight cannot be utilized, such as during the rainy season, when drying is difficult, to prevent fermentation, sourness, and mold, farmers rely on earth ovens. Some without ovens use firewood to dry the tea, which imparts a smoky flavor to the tea.

Sun-Dried Green Tea

Yunnan sun-dried green tea is one of the most traditional tea types in Yunnan Province. After sorting and grading, it is mainly used as raw material for various compressed teas, hence it is often referred to as “loose tea.” The quality characteristics of Yunnan sun-dried green tea include prominent white down, a dark green, glossy appearance, thick and robust strands, a strong aroma and taste, strong astringency, good durability when steeped, a bright golden-yellow infusion, and thick, resilient leaf bases.

Yunnan sun-dried green tea is the term used for tea after the initial processing (also known as sun-dried green tea or Dian Qing). It is made from the fresh leaves of Yunnan large-leaf tea trees, which undergo a kill-green and rolling process followed by sun-drying. Sun-dried green tea is the basic raw material for making Pu'er tea. Whether traditional Pu'er tea, modern Pu'er tea, or even deep-processed Pu'er tea products, sun-dried green tea is an essential intermediate form in the processing process from fresh leaves to finished products. The sun-drying process plays an irreplaceable role in the production of Pu'er tea.