Withering is carefully controlled by monitoring temperature and air-flow over time. Withering can be done outside with tea leaves laid out gently on bamboo mats in the shade, or indoors in troughs with forced air.

Having them laid out increases the surface area for air to pass over them (sometimes heated); doing this makes water evaporation happen more quickly. Withering is complete once the tea has lost the desired amount of water; great care is taken to make sure it happens evenly across all leaves.