Fixation(杀青) also called kill-green, is done to stop the tea leaf oxidation at a desired level. This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes and removing unwanted scents in the leaves, without damaging the flavour of the tea. Traditionally, the tea leaves are panned in a wok or steamed, but with advancements in technology, Fixation is sometimes done by baking or “panning” in a rolling drum. In some white teas and some black teas such as CTC blacks, Fixation is done simultaneously with drying. Simply, fixation is to rapidly stop the fermentation through water loss caused by heat.