Withering stands as a crucial step in the tea processing journey, playing a pivotal role in shaping the characteristics and quality of the final tea product. The significance of withering lies in its ability to reduce the moisture content within the tea leaves, rendering them flexible and facilitating the next processes such as rolling and drying. Two primary factors dictate the efficacy of the withering process: temperature and humidity. The interplay of these environmental conditions significantly influences the rate of moisture loss and, consequently, the duration of the withering process. Humidity becomes a crucial factor in determining the optimal duration of withering.
The reduction in moisture not only prevents the leaves from causing complications in machinery but also primes them for more efficient mechanical processing. Beyond the practical aspects, the withering process largely influences the shelf-stability of the end product. The controlled loss of moisture during withering initiates internal cellular activities, allowing the leaves to absorb oxygen. This stage marks the breakdown of complex compounds within the leaves, leading to the transformation of proteins into their constituent amino acids and complex carbohydrates into simpler sugars.
Amino acids and sugars play an important role during withering which is particularly noteworthy for black tea enthusiasts. Many amino acids combine with sugars, producing volatile compounds that significantly contribute to the subtle flavour profile of black tea. Meanwhile, the naturally occurring caffeine in tea experiences an increase during withering, with the effectiveness of the wither directly impacting the caffeine content in the leaves.
Enzymes, specifically Polyphenol Oxidase and Peroxidase, emerge as key players during withering, producing results that lay the foundation for subsequent fermentation processes. Operating within a specific temperature range, these enzymes catalyse reactions that contribute to the development of unique flavours and characteristics in the final tea. In essence, withering is not merely a preparatory stage; it is a transformative process that sets the stage for the rich tapestry of flavours and aromatic nuances that will unfold in the final cup of tea. The delicate dance of moisture, enzymes, and environmental conditions during withering marks the beginning of a tea’s journey from leaf to cup, shaping its distinctive identity and characteristics.
