Evaporation

White tea, with its unique flavor and a production process that is simple yet intricate, stands out in the world of tea. In the making of white tea, the critical step of withering greatly preserves the original flavor and rich internal components of the leaves, contributing to the distinctive quality of white tea. According to "The Comprehensive Dictionary of Chinese Teas," "Fresh leaves are spread out on specific equipment in a particular environment, which promotes the evaporation of moisture, reduces volume, softens the leaf texture, enhances enzyme activity, triggers changes in internal components, and facilitates the formation of tea quality. Key factors include temperature, humidity, ventilation, and time, with the essence being precise control over moisture loss and chemical transformations." However, many tea enthusiasts have deep misunderstandings about the withering process of white tea, believing it to be merely sun-drying without any technical merit. In reality, the withering process of white tea is far more complex. Firstly, let's discuss the thickness of the spread-out fresh leaves. Freshly picked white tea leaves need to be quickly and evenly spread out on bamboo trays, baskets, or similar utensils, forming a thin layer. This step is crucial; if not done properly, such as…