Processing technology of white tea

The invention belongs to the technical field of tea processing, and specifically discloses a processing technology of white tea. The processing technology comprises the following specific steps: 1, picking; 2, wilting; 3, enzyme deactivation; 4, kneading, namely, sending tea leaves after enzyme deactivation to a kneader for kneading until the moisture content of the tea leaves is 20 to 25%; 5, micro fermentation, namely, performing micro fermentation on kneaded tea leaves by piling; 6, drying, namely, sending tea leaves after micro fermentation to a dryer for drying, wherein the dryer is a spiral dryer, drying is performed for three times in total, the first spiral drying is performed at 100-120 DEG C for 10 minutes, the second drying is performed at 70-80 DEG C for 10 minutes, and the third drying is performed at 40 DEG C until the moisture content of the tea leaves is less than 5%; and 7, preparing a finished product. The baikhovi tea prepared according to the invention can maintainthe fragrance of white te