Withering is one of the first and most essential steps in the process of tea manufacturing. Whether producing black, green, or oolong tea, the withering stage plays a critical role in determining the final quality and flavor profile of the tea. During this process, freshly plucked tea leaves are spread out and left to wither, allowing them to lose moisture slowly. The objective is to prepare the leaves for further processing by making them more pliable.
The level of moisture lost during withering varies depending on the type of tea being produced. For example, in CTC (Crush, Tear, Curl) tea manufacturing, around 30-40% of the moisture is removed from the leaves, while in orthodox black tea production, the moisture content is reduced even further. This process softens the leaves and ensures that they are flexible enough for rolling and cutting without breaking.
Another important aspect of withering is the biochemical changes that occur in the leaves. Enzymes present in the leaf begin to react, affecting the flavor and aroma of the tea. These changes are vital in creating the desired characteristics of the tea, such as briskness, strength, and color. A properly withered leaf will produce a more flavorful and aromatic tea compared to one that is insufficiently or overly withered.
Environmental factors, such as humidity and temperature, also play a significant role in the success of the withering process. Tea manufacturers need to monitor these factors closely to ensure the leaves do not dry out too quickly or retain too much moisture. Proper ventilation and airflow are critical in regulating these environmental variables.
In summary, the withering process is the foundation of quality tea production. By carefully controlling the moisture loss, biochemical reactions, and environmental conditions, tea manufacturers can produce high-quality tea that delivers the best flavor and aroma to consumers.