Spread evenly under certain temperature and humidity conditions to moderately promote the activity of fresh leaf enzymes, moderate physical and chemical changes in the contents, and release part of the water, causing the stems and leaves to wilt, the color is dark green, and the grass gas is lost.
Spread the picked fresh leaves according to a certain thickness and dry them to make the fresh leaves appear wilting. During the withering process, the fresh leaves undergo a series of changes: the water decreases, the leaves become soft and brittle, which is easy to be twisted into strips; the activity of the enzymes contained in the leaves increases, which promotes starch, protein, insoluble pro-pectin and other fresh leaves The components are decomposed and transformed to produce glucose, amino acids, soluble pectin and other effective substances that are beneficial to the quality of tea. Polyphenols are also oxidized to varying degrees. With normal and effective withering, the grassy air of the fresh leaves fades to produce a delicate fragrance, and there is a fruity or floral fragrance, and the tea has a mellow taste without bitterness.