In processing tea leaves, there are several important steps involved. Option 1, rolling, is a crucial step where tea leaves are rolled to release enzymes and initiate oxidation. This process enhances the flavor and aroma of the tea. Option 2, drying, is another important step where moisture is removed from the tea leaves to prevent spoilage and preserve the quality of the tea. Option 3, fermenting, is NOT one of the important steps. Fermentation is typically used in the production of certain types of tea, such as black tea, but it is not a necessary step for all types of tea. Finally, option 4, withering, is an essential step where freshly picked tea leaves are left to dry and wilt. This process reduces moisture content and softens the leaves, making them easier to roll and shape. Therefore, option 3, fermenting, is the incorrect choice as it is not a critical step in processing tea leaves.