There are many trays to place bamboo sieves. Freshly picked fresh leaves put on bamboo sieves for subsequent  sunning or withering. Withering can be either an extended process or something  brief. Either way, it is one of the defining elements within tea's process. Withering  (like drying) needs attention to detail.
 
Thin careful layering ensures each  leaf, stem, and batch is consistent. Racks of leaves are  carefully rotated to ensure each layer receives proper airflow. The withering  process reduces the water content of the leaves by as much as half.
 
Tea  leaf wither rack usually used for processing black tea, green tea. oolong tea,  ctc tea, flower tea and herbal tea etc.
After  plucking, all the tea leaves are gathered at bamboo sieves and sent for the  withering process. For example, tea leaves were spread on a perforated rack for  14-18 hours or till the moisture content comes down to 50%
 
1. Tea leaf wither rack is rugged and durable, the bottom of the sieve tray is ventilated with mesh and good ventilation;
2. There are bamboo sieve and stainless steel sieve for your choice
3. Bamboo sieve with cheap price, withering speed is fast.
4. Stainless steel sieve with food grade material, it makes tea leaf more cleaner.
 
Freshly  picked leaves are set out to wither. The tea leaves would sit  for a while and then we would need to go back and "hand fluff the  tea" 3 times; each time with a little more intensity. You need to maneuver your basket so all the tea leaves are towards the center. 
 
Once the tea leaves  are in the middle you then go back and forth with your hands to fluff. The withering process reduces the water  content of the leaves by as much as half. Without withering, subsequent heating steps  would produce something akin to cooked vegetables, rather than dried tea  leaves.