Withering

萎凋

Freshly plucked leaves are spread in thin layers and allowed to lose moisture through evaporation, typically reducing water content from 75-80% to 55-70%. Withering softens the leaves, making them pliable for rolling, and initiates enzymatic changes that develop flavor precursors. Indoor withering (in troughs with controlled airflow) gives uniform results; outdoor withering under sunlight adds a sweet, floral character unique to certain oolong and white tea styles. Duration ranges from 4-24 hours depending on the tea type.