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汉语拼音：wěi diāo

"在一定的温度、湿度条件下均匀摊放，使适度促进鲜叶酶的活性，内含物质发生适度物理、化学变化，散发部分水分，使茎、叶萎蔫，色泽暗绿，青草气散失。

• The pile fermentation promotes the further oxidation of the withered tea and leads the white tea to be sweeter.

  渥堆促进萎凋叶的进一步氧化，使白茶更加甜醇。

• White basic process is the withering of primary processing, baking (or dried), soliciting tick, multiple thermal and other processes.

  白茶初制基本工艺是萎凋、烘焙（或阴干）、拣剔、复火等工序。

• Withering is a key process in the formation of white tea quality.

  萎凋是形成白茶品质的关键工序。

• Effects of withering technology by natural spreading on improving quality of persimmon leaf tea

  自然摊放萎凋工艺对柿叶茶品质改进的影响

• Improving quality of ginkgo tea by withering technology

  运用萎凋工艺改进银杏叶茶品质的研究

• The technology for wilting white tea by heat airflow

  浅谈白茶热风萎凋的技术

• Effect of wilting and dewatering tea leaves on sensory quality of two kinds of green tea products

  两种萎凋失水对绿茶感官品质的影响