Half-cooked tea

refers to rushing the baking (drying) process and failing to bake the tea leaves thoroughly, akin to using good rice to make a pot of half-cooked rice.

This term applies to unfermented and semi-fermented teas.

Half-cooked tea has superficial fire energy floating on the outside, while internal coldness remains.

How to identify it?

1. A grassy aroma is exposed, revealing its true nature after 2-3 infusions.

2. Accompanied by bitterness and astringency.

3. The brewed leaves (ye di) show obvious greenish coloration.

4. In a broad sense, half-cooked refers to low-temperature drying.