Based on metabolomics technology, the effects of different withering technologies on the metabolites and quality of white tea withering were compared. The results showed that the response of different metabolites to the two withering processes was different, reflecting three kinds of changes: the first type of metabolites was less affected by the withering process, such as caffeine, EGC and 2'-hydroxydihydrodaidzein; the second type of metabolites showed accelerated conversion rate under air conditioner withering, but had little effect on the final dry tea content, such as EGCG, theasinensin A, and strictinin; and the third type of metabolites was greatly affected by the withering time, such as theogallin and quinic acid. There were different effects on the quality of white tea by two withering processes. Under natural withering the contents of flavonoids (alcohols), glycosides, catechin polymers, etc. were higher, and the contents of these substances increased in the middle and late stages of withering; under air conditioner withering the content of phenolic acid and theanine was higher, and these substances decreased sharply in the latter stage of natural withering. The withering time was an important factor for the difference in the content of metabolites between the two withering processes.
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