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Journal of Tea Science ›› 2013, Vol. 33 ›› Issue (5): 465-472.doi: 10.13305/j.cnki.jts.2013.05.005

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A Review on the Regulation Technique of Withering Process and the Change in Physical and Chemical Properties of Leaves

HUA Jin-jie1,2, YUAN Hai-bo1, JIANG Yong-wen1,*, LIU Ping1, WANG Wei-wei1   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineer of Zhejiang Province, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agriculture Sciences, Beijing 100081, China
  • Received:2013-03-06 Revised:2013-07-15 Online:2013-10-30 Published:2019-09-04

Abstract: The withering is an important process of fermented tea, such as black tea and oolong tea, significantly affected the sensory quality of tea. With water constantly lost in the withering process, the respiration of fresh leaf is carrying on continuously, the endoplasmic components are also dramatically changed and the physical characteristics of withering leaves are also prompted to change. All of these provided specific substances and leaves basis for the follow-up processes and the quality of finished tea. This paper illustrates the dynamic variation of the physical properties and biochemical components in the withering process, and conducted a systemic review on the regulation and control technology on the key parameters of current withering. The facility withering technology, which can accurately control these parameters including environment conditions, such as temperature, humidity, light conditions and aeration conditions, will become the important direction of withering development in the future.

Key words: withering, physical characteristics, biochemical composition, parameters regulation

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