The invention provides a
processing technology of oolong tea, and relates to the field of
processing of tea leaves. The
processing technology comprises the following steps of selecting fresh leaves from tea trees, and performing spreading for air-
drying on the fresh leaves; selecting
fresh semen cassiae leafbuds, and
ginkgo leafbuds, and adding withered tea leaves to a
machine for rocking of greenleaves for making of green leaves; mixing the tea leaves with the
semen cassiae leafbuds and
ginkgo leafbuds to obtain a mixture, spreading the mixture for heat dissipation, putting the mixture afterheat dissipation in a rolling bucket, and performing rolling; controlling the
room temperature during
fermentation to be 22-24 DEG C, controlling the
fermentation temperature of the tea leaves to be28 DEG C, controlling the
humidity to be 90%, and controlling the
fermentation time to be 4-5h; performing
refrigeration drying treatment on the treated tea leaves; performing steam fixation treatment; and sending the treated tea leaves in a
microwave fixation
machine and performing fixation once again. According to the processing technology disclosed by the invention, running off of nutrients isavoided, low-pressure steam fixation is adopted, the tea leaves can absorb heat under the low-pressure steam environment, the condition that the leaves are maintained complete is facilitated, and fixation is performed for the second time after steam fixation to remove remaining
moisture in the tea leaves. The
semen cassiae leafbuds and the
ginkgo leafbuds are added, so that the tea leaves are richer in mouth feel.