Shajing-the term in Chinese means "to kill the flowering" -is the most critical step. After being sun-dried and moved onto large bamboo frames indoors, the tealeaves then begin to ferment. When they have reached the intensely flavorful stage, it is necessary to quickly heat them (such as by pan-drying) to stop the fermentation process and keep the flavor from escaping.
當經過陽光曝曬的茶菁移到室內的大竹筐後，茶菁就開始發酵，茶菁發酵到香味最濃時，必須迅速加熱使茶菁停止發酵，以免香味揮發掉，這個程序就是「殺菁」。