This invention discloses a method for
processing organic Wuyi rock tea with triple
aroma enhancement and high
sweetness through heavy
fermentation at 51.3℃, belonging to the field of tea
processing technology. Using fresh Wuyi rock tea leaves as
raw material, after withering and cooling with
cold air, the tea undergoes four cycles of ambient temperature withering, each cycle including shaking, static
fermentation, and
cold air blowing, with the shaking time progressively extended. Then, three temperature-controlled heavy
fermentation cycles are performed, with static fermentation at 51.3℃ for 35-45 minutes, and the shaking time progressively extended until the leaves reach a state of three parts red and seven parts green. Finally, a final
aroma enhancement shaking is performed, followed by direct fixation. After light pressing, heavy pressing, and light pressing and kneading, the tea undergoes initial
drying, cooling, and re-
drying to obtain the raw tea. This invention coordinates the oxidation transformation and
moisture changes of fresh leaves at different maturity levels, reducing the bitterness of the finished tea, improving floral and fruity aromas,
sweetness, and
flavor harmony, and enhancing
aroma retention and quality stability during storage.