The invention relates to a
processing method of tea leaves. More particularly, the invention relates to a
processing method of cold-water-made tea. The
processing method of the cold-water-made tea comprises the following steps of picking fresh leaves;
steaming the fresh leaves with water, baking the leaves, and taking out the leaves; separating the tea leaves into multiple circular piles, and spreading the circular piles on a withering curtain; adding the tea leaves into a heating kettle at 65 DEG C to 68 DEG C, hot kneading the tea leaves, cooling the tea leaves to be at a
room temperature, and then adding the tea leaves into the heating kettle at 30 DEG C to 40 DEG C; spreading and putting the rolled tea leaves in a fermenting room to ferment the tea leaves; shaking open the tea leaves subjected to primary
fermentation, covering a layer of
plastic film on the tea leaves of a lower layer at every other thickness of 1cm, also covering the tea leaves of an uppermost layer with a layer of
plastic film, cooling the tea leaves to be at the
room temperature, and then spreading and putting the tea leaves in the fermenting room to carry out secondary
fermentation on the tea leaves;
drying the tea leaves at a high temperature, and baking the tea leaves; bagging the tea leaves, which are dried sufficiently, after through sieving,
slicing triturates,
winnowing yellow slices and winkling impurities. The invention provides the processing method of the cold-water-made
black tea which is bright and shining in color and luster, savory and mellow in taste, better in mouth feel and short in processing time.