The present invention discloses a
processing method for improving the quality of white tea. The
processing method comprises steps of picking, withering in a first stage, rapid freezing in a first stage,
enzyme treatment, withering in a second stage, withering post-treatment, rapid freezing in a second stage,
drying, etc. The sectional type withering and temperature-controlled
drying are used, so that tea leaves slowly complete a material conversion process, the withered leaves are uniform in water loss, various intrinsic biochemical components of the withered leaves change normally, and good white tea quality is formed; the
drying is all conducted in a relatively low temperature, besides, from low temperature to high temperature, the
drying time is suitable, so that the tea leaves have a unique
aroma and taste; after the withering is ended and before the drying process is conducted, the tea leaves are also subjected to a stacking process, so that the tea leaves normally complete necessary physical and chemical changes of contents of the withered leaves, water distribution of each part of the withered leaves is regulated again, and the
processing method promotes leaf cells to continue to be oxidized and ensures fresh, sweet, mellow and refreshing white tea quality
flavor.