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.