The invention relates to the technical field of
processing of tea leaves and particularly relates to a method for
processing summer tea leaves into
black tea. The method provided by the invention mainly comprises the following steps: a, withering: picking fresh tea leaves at April to August every year, spreading the picked fresh tea leaves, and performing withering until the
moisture content of the leaves is 24-36% to obtain withered tea leaves; b,
wetting again: performing stacking, and covering wet
cotton cloth on the surfaces of the stacked tea leaves for
wetting again; c, rolling: taking back the wet tea leaves, and rolling the wet tea leaves by adopting a stone mill in a pressurization mode thrice; d,
fermentation: adjusting the
moisture content of the rolled tea leaves to be 65-75%,performing
fermentation for 2-6 hours, stirring the tea leaves once every 1-2 hours, and keeping the temperature of the tea leaves to be not higher than 40 DEG C to obtain
fermented tea leaves; and e,baking and
drying for three times: baking the
fermented tea leaves three times, taking out the tea leaves and cooling the tea leaves to
room temperature at the interval between two times of baking, and finally obtaining the finished product of the
black tea, wherein the parameters and times are different in baking each time. The
processing procedure is performed according to the characteristics of summer
black tea, so that the fragrance of the tea can be effectively improved, the bitter and
astringent taste of the tea can be reduced, and the tea liquor color can be deepened.