Abstract: In order to study the response of tea fresh leaves physical characteristics and respiration to the withering process parameters, setting three different withering temperature (20℃, 28℃, 36℃), the water content, bulk destiny, flexibility, elasticity, plasticity and color value, the released amount of CO₂ of the withering leaves and the sensory evaluation of made tea were evaluated. The results showed that with the increasing of withering time, moisture content of tea fresh leaves decreased gradually, bulk destiny, plasticity and elasticity of leaves increased at first and then decreased during withering, and were the highest at 28℃; elasticity decreased at first and then increased, the elasticity of tea leaves were relatively lowest when the withering light intensity was 28℃; the L value (luminosity) declined generally, the a value (red and green degree) increased gradually, and it had the lowest value at 28℃, namely the green keeping was the best, the results of sensory evaluation also showed that the liquor color and shape of black tea at 28℃had the highest score, with the best quality; the released amount of CO₂ decreased at first, then increased and decreased finally, and the amount was the largest when the withering light intensity was 36℃.