The invention relates to the technical field of tea
processing, in particular to a
black tea processing method for improving color,
aroma and
taste quality of
black tea. Comprising the following steps: S1, withering; s2, vibration: placing the withered leaves in a vibration groove for transmission and vibration to obtain spread-cooled leaves; s3, performing rolling; s4, performing
fermentation; s5, primary
drying; s6,
fermentation: putting the tea leaves subjected to primary
drying in the step S5 into a
fermentation room for fermentation to obtain fermented leaves; and S7, sufficient
drying. On the basis of the existing processes of withering, rolling, fermentation, primary drying, re-drying and the like for
black tea production, on one hand, a launder vibration process is introduced, conversion of
aroma precursor substances is accelerated, and meanwhile excessive mechanical damage to leaves in the traditional rocking process is relieved. On the other hand, according to the method,
polyester catechin,
theaflavin and thearubigins are synthesized by adopting a fermentation process after the black tea is initially dried, so that the taste and the liquor
color quality of the black tea are further improved.