The invention discloses a static fermentation process for dark tea. The static fermentation process comprises the following steps of (1) extracting capsaicin: (1A) preparing materials: preparing Guizhou red peppers as raw materials; (1B) performing drying; (1C) performing crushing; and (1D) performing extraction: mixing red pepper powder with a leaching solution to obtain a mixture, putting the mixture in a thermostatic waterbath pot of 50 DEG C for leaching for 60min, continuously performing stirring during leaching, then performing filtering with a dual filter paper to obtain a solution I, and putting a recovered solvent into the solution I, and performing concentration so as to obtain the capsaicine; (2) selecting materials; (3) performing rolling; (4) performing muffling in a piling manner: spreading a wet cotton cloth on the floor of a fermentation room, putting rolled leaves on the wet cotton cloth, and performing piling until the pile height is 65-70cm; and(5) performing drying: controlling the drying temperature to be 112-115 DEG C until the water content of dried tea leaves is reduced to be 30%. Black tea is used as a raw material for processing the dark tea, so that the quality achieves or exceeds requirements for the quality of conventional dark tea, also a fixation working procedure is omitted, and the pile fermentation time and the processing cycle of the dark tea are shortened, so that the production cost is reduced, and the whole benefits of dark tea industry can be increased.