Continuous Chemical Withering Machine

Responsible for changes in the chemical properties of the leaf shoot, which eventually develops the liquor quality of made tea. Minimum duration should be 6 hrs under controlled conditions of - air exit velocity, volume, static pressure, relative humidity, and dry bulb temperature.The chemical goal of withering is to allow the aroma and flavor volatiles to develop in the leaves and for grassy aromas to be released. The longer the wither, the more aroma and flavor compounds develop in the leaves as many of the chemical compounds in tea degrade into volatile compounds.