Abstract:This study aims to explore the key factors affecting the quality of Fuding white tea and clarify the effects of different withering processes on its quality.The freshly picked fresh leaves with basically the same maturity,leaf color and shape were used as materials.The influence of withering process on key chemical components contents and sensory quality of Fuding white tea were studied.The results showed that the moisture content of natural withering and heating withering decreased significantly.The rate of natural withering was lower than that of heating withering.The content of tea polyphenols in total dry matter showed a decline,and the loss of polyphenol content was higher than that of natural withering.The content of amino acids in the total dry matter increased with the withering time.When the natural withering time was 60 h and the heating withering time was 36 h,the withered leaf had the best shape and Fuding white tea also had the best sensory quality,and the quality of natural withered is higher than that of heating withering.