The invention belongs to the technical field of tea beverages, and particularly relates to a making method of black tea. The making method comprises the following steps of performing sorting, performing withering, performing rolling, performing fermentation, and performing drying. Through special withering treatment, the breakage rate of cells of tea leaves is increased, so that more substances in mesophyll cells during fermentation can be oxidized, accumulation of beneficial components is facilitated, and beneficial components such as water extractions, amino acids, caffeine, flavone, soluble sugar, theaflavin, thearubigins, theabrownin and catechin are all increased, the nutrient value of the black tea is increased, and the mouth feel of the black tea is improved. The black tea prepared by the method disclosed by the invention is red bright in soup color, pure in fragrance, and sweet and pure in taste and has fragrance of flowers.