Withering
German: Welken (Tee) Also known as: Welken
The first processing step of tea leaves, in which they lose water and become soft.
After harvest the tea leaves are spread out and lose part of their moisture. They become soft and pliable and can thus be rolled without breaking. At the same time enzymatic changes begin that influence the later flavour.
The duration and conditions of withering differ by tea type. For white tea withering is almost the only step; for black tea, rolling, oxidation and drying follow.