The collected green leaves are spread in a given thickness, and through air-drying they are under the withered state. During the withering process, the green leaves are subjected to a series of change: the moisture diminishes, the leaf becomes soft from brittle-hard to facilitate rolling and striping, the activity of the enzyme-containing substances increases, which promotes the decomposition and transformation of the green leaf ingredients (starch, protein and insoluble protopectin) to form effective substances advantageous to quality of finished tea (such as glucose, amino acid, and soluble protopectin), and somewhat oxidizes polyphenol-like substances.