This processing method was perfected near the end of the Han Dynasty (206 BCE-220 CE) and produced a dried tea that would be classified today as "green tea" and quite similar to modern Japanese sencha.
这种加工方法在汉朝末期（公元前 206 年至公元 220 年）得到完善，制成了今天归类为“绿茶”的干茶，它与现代的日本煎茶很相似。