Wilting Process: A Key Step in Tea Production

Wilting is a fundamental and critical process in tea processing that directly affects the aroma, Taste, and final quality of the tea. This article will explain the wilting process in detail and explore its application in the production of different types of tea and its impact on their quality.

Basic Principles of the Wilting Process

Wilting, also known as “water walking,” refers to the process where freshly picked tea leaves are subjected to natural evaporation or assisted methods under specific environmental conditions. This allows the moisture content within the leaves to gradually decrease, making them softer and promoting changes in their internal chemical composition. This process aids in the formation of the tea's aroma and improvement of its flavor.

Application of Wilting in Different Types of Tea

The wilting process plays a crucial role in the production of various teas, but the specific methods and duration vary depending on the type of tea and the desired quality:

• Green Tea: The wilting process for green tea is typically shorter, aimed at gently promoting changes in the tea's internal chemical composition to maintain its green color and fresh aroma.
• Black Tea: In black tea production, the wilting period is longer, which is essential for developing the characteristic aroma and flavor of black tea.
• Oolong Tea: The wilting process for oolong tea is more meticulous and includes both sun wilting and indoor wilting, which helps form its unique floral and fruity aromas.
• White Tea: The wilting process for white tea is the most natural and longest, contributing to its delicate and sweet character.

Precise Control of the Wilting Process

To ensure high-quality tea, precise control of the wilting process is essential. Here are some key factors for controlling the wilting process:

1. Environmental Temperature: Appropriate temperature helps activate enzymes within the tea leaves, promoting changes in their chemical composition.
2. Environmental Humidity: Suitable humidity assists in the even release of moisture from the leaves, preventing uneven drying.
3. Ventilation Conditions: Good ventilation helps accelerate the evaporation of moisture from the leaves, avoiding mold growth.
4. Wilting Duration: Depending on the type of tea and the maturity of the leaves, the duration of wilting needs to be precisely controlled.

Impact of Wilting on Tea Quality

Wilting not only influences the aroma and flavor of tea but also affects its color and shape:

• Aroma: Proper wilting can promote the formation of the tea's aroma, making it richer and more lasting.
• Flavor

: Wilting softens the cellulose in the leaves, resulting in a fuller and sweeter Infusion.

• Color: Changes in the color of the leaves during wilting can serve as an important indicator of the tea's quality.
• Shape: Wilting makes the tea leaves softer, facilitating subsequent rolling and shaping processes.

Wilting is an indispensable step in tea processing and has a decisive influence on the final quality of the tea. Understanding and mastering the key points of the wilting process is significant for improving tea quality.