The traditional withering methods include sunlight withering (sun exposure), indoor natural withering (spread drying) and compound withering using the above two methods. The artificially controlled semi-mechanized withering equipment-withering trough is also used. The first process in the production of white tea, black tea, oolong tea and other teas is withering, but the degree is different. The withering degree of white tea is the heaviest, the moisture content of fresh leaves is lower than 40%, the withering degree of black tea is the second most serious, the moisture content is reduced to about 60%, and the degree of withering oolong tea is the lightest, and the moisture content is between 68-70%.
The moisture content of fresh leaves just picked is as high as 75% to 80%. The main purpose of withering is to reduce the moisture content of fresh leaves and branches, and promote the complex chemical changes of enzymes. The chemical effects produced by the withering and fermentation process involve a wide range and are absolutely related to the aroma, taste, and color of the tea.
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