Abstract: A series of physical and chemical reactions occur during the processing of white tea,which cause the cross-transformation of various biochemical components of the tea to form a unique quality. Withering,as a key process in the processing of white tea,has a significant impact on the quality of white tea. This article summarizes the research progress of the tea-making technology on the quality of white tea in recent years. The effect of withering technology and withering conditions on the quality of white tea is analyzed,the appearance changes of white tea are described,the relationship between dynamic changes of tea polyphenols,amino acids,soluble sugars,caffeine,chlorophyll,aroma compounds and the quality of white tea are discussed,and the changes in the biochemical composition during the twisting and drying process and its impact on the quality of white tea are analyzed. The aim is to achieve precise control of white tea processing and provide reference for improving the quality of white tea in production.