The invention discloses a making technology of
zanthoxylum bungeanum leaf tea. The making technology comprises the following steps: A, spreading fresh leaves for cooling and performing
dehydration: selecting fresh tender leaves of
zanthoxylum bungeanum trees as a
raw material, and performing natural
dehydration or heating
dehydration, wherein fresh leaf stacking height is not more than 1 cm and the dehydration rate is not less than 25%; B, performing fixation: performing fixation by adopting a strip tidying
machine or an 80-type roller fixation
machine or a 100-120-type
bottle-type tea fryingmachine; C, performing strip tidying and shaping: performing shaping for 20-30 minutes by adopting a multifunctional strip tidying
machine, and then performing deblocking and spreading for cooling; D,performing baking for primarily removing
water content and fixing the shape of tea: wherein an 80-type roller continuous fixation machine, a 100-120-type
bottle-type tea frying machine and a 16-20-type continuous
drying machine are used; E, performing
aroma enhancement: wherein the
aroma enhancement step comprises two
aroma enhancement working procedures; and F, performing storage: performing storage in an environment of 0-5 DEG C. Compared with the prior art, the making technology has the advantages that numb taste and
moisture can be effectively removed, the
zanthoxylum bungeanum leaf tea is easy to store, the
brewing numb taste is reduced, and the mouth feel is enhanced.