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Tea Processing: Withering Process

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Questions and Answers

What is the primary purpose of withering tea leaves?

To make the leaves easier to pluck

To enhance the aroma of the tea leaves

To reduce the moisture content of the leaves (correct)

To speed up the oxidation process in the leaves

How long is cold or warm air blown through the tea leaves during withering?

12 to 18 hours (correct)

20 to 24 hours

6 to 8 hours

1 to 3 hours

What is the approximate range of moisture content reduction achieved through withering?

60% - 50%

75% - 60%

90% - 85%

80% - 68/70% (correct)

What is the purpose of withering tea leaves in the context of tea processing?

To reduce the moisture content and make the leaves easier to cut Signup and view all the answers

Why is it important to reduce the moisture content of tea leaves during withering?

To prevent excess water from diluting the flavor of the tea Signup and view all the answers

How does withering contribute to the overall quality of tea production?

By allowing for slight oxidation and flavor development Signup and view all the answers

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.