Abstract: White tea, one of the six major categories of tea in China, has garnered significant attention for its distinctive flavor profile and potential health benefits. Among the processing steps involved in the tea making, withering is pivotal in determining the final quality of white tea. This article comprehensively reviews the primary types of withering operation employed in producing white tea, effects of withering on physiochemical properties of fresh leaves and processed tea, technical parameters of withering, and impact of withering on sensory attributes of white tea. Finally, prospective future development and evolution of withering technology in producing white tea is discussed.