Talking about Zheng 'an White Tea

(w) Heating can increase the water temperature of fresh tea leaves and accelerate the evaporation rate of water, which is a "big kill" in tea making;

(2) Tea fragrance and brown color can be quickly brewed with boiling water, which is a diffusion phenomenon. The higher the temperature, the faster the molecular movement and the more obvious the diffusion phenomenon.

(3) When the water in the pot boils, the steam lifts the pot cover, and the steam does work on the pot cover, which is the conversion of internal energy into mechanical energy;

(4) In winter, pour boiling water into the pot to make tea, and you will see that the water emits "white gas". These "white gases" are water droplets formed by the liquefaction of water vapor when it meets cold.

So the answer is: (w) evaporation; (2) diffusion; (3) internal; Machinery; (4) Liquefaction.