The craft · Withering
Withering is the first step in making almost every tea, and one of the most important. Freshly plucked leaves are full of water; withering lets them soften and lose some of that moisture before they are rolled.
How it works
The leaves are spread thinly on racks or troughs, and air is passed over them for many hours. As they wilt, they become soft and pliable, and gentle chemical changes begin inside the leaf, developing aroma and sweetness.
Slow and cool
Small factories in the hills often wither slowly, using cool mountain air rather than strong heat. A slower wither is gentler on the leaf and helps keep delicate floral and fruity aromas.
A skilled judgement
There is no fixed clock. Tea makers check the leaves by touch and smell, adjusting airflow to the day’s weather. Withering too little or too much changes the final tea completely.