The primary objective of withering is to remove moisture from the tea leaves, but this process involves much more than just drying. By controlling the rate of moisture loss, tea manufacturers can create the ideal conditions for processing the leaves in subsequent stages, such as rolling and fermentation. The first goal is to reduce the moisture content of the leaves, which makes them more pliable and easier to handle.
In addition to moisture reduction, withering conditions the leaves physically and biochemically. Physically, the softening of the leaf tissue allows it to be twisted, cut, and rolled without breaking. Biochemically, the natural enzymes in the leaves start to act on the leaf cells, influencing the flavor compounds that will eventually develop during the fermentation stage.
By reducing the moisture content, the withering process also reduces the amount of fuel needed during the final drying stage. This has significant economic and environmental benefits, as less energy is consumed to achieve the desired dryness in the leaves. Effective withering can save both time and energy for tea producers.
Another objective of withering is to create uniformity in the leaves, ensuring that they are evenly prepared for rolling and cutting. If some leaves are over-withered and others are under-withered, the final tea product will be inconsistent, leading to uneven quality in the cup. Uniform withering produces more consistent results.
In conclusion, withering not only prepares the tea leaves for further processing but also initiates the complex chemical reactions that define the tea’s flavor and quality. By carefully managing moisture loss and biochemical changes, manufacturers can produce high-quality tea with optimal taste and aroma.