The invention discloses a
processing technology for
black tea, and belongs to the technical field of tea
processing. The
processing technology includes the steps of withering; four rocking, wherein the temperature in a rocking chamber is controlled to be 24 DEG C to 26 DEG C, the
relative humidity is 85% to 95%, tea is standing for a period midway in each rocking, and the rocking time is gradually increased; rolling; fermenting, wherein the temperature in a
fermentation chamber is controlled to be 26 DEG C to 28 DEG C, the
relative humidity is 95% to 100%, the
fermentation leaf temperature is 28 DEG C to 30 DEG C, the leaf spreading thickness is 8 cm to 10 cm,
fermentation is carried out for 4 h to 8 h, and then fermented leaves are obtained; the fermented leaves are put into a pot at the temperature of 110 DEG C to 120 DEG C and stirred and fried for 30 min to 40 min, and then the product is put into a
drying box at the temperature of 90 DEG C to 95 DEG C and dried. The color of tea soup of the
black tea prepared with the technology is red brilliant and bright, the taste is refreshing, sweet and mellow, and compared with the traditional technology, the fragrance of the
black tea is richer. The
theaflavin and the thearubigins are relatively high, the
theabrownin is low in content, and the basis is laid for the superior quality taste of the red tea and tea soup; practices verify that the processing technology of the black tea in the scheme is obviously higher than the traditional technology.