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Questions and Answers
What is the primary purpose of withering tea leaves?
How long is cold or warm air blown through the tea leaves during withering?
What is the approximate range of moisture content reduction achieved through withering?
What is the purpose of withering tea leaves in the context of tea processing?
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Why is it important to reduce the moisture content of tea leaves during withering?
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How does withering contribute to the overall quality of tea production?
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Study Notes
Withering Tea Leaves
- Primary purpose is to remove moisture from freshly harvested tea leaves, essential for proper tea processing.
- Cold or warm air is blown through the tea leaves for approximately 12 to 24 hours during withering.
- Moisture content of tea leaves is typically reduced by 30% to 50% during the withering process.
Context and Importance of Withering
- Withering helps soften the leaves, making them more pliable for subsequent processing steps, such as rolling and oxidation.
- Reducing moisture content is crucial to prevent microbial growth, ensuring the tea's safety and shelf life.
Contribution to Tea Quality
- Withering significantly impacts the flavor, aroma, and overall quality of the final tea product, enhancing its characteristics.
- Properly withered leaves can lead to improved oxidation, yielding better taste profiles in the brewed tea.
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Description
Test your knowledge about the withering process in tea production, which involves reducing the moisture content of freshly plucked tea leaves and making them easier to cut by blowing air through the leaves. Understand the significance and techniques of withering in tea processing.
