The invention relates to a processing method of fungus-fragrance black tea. According to the processing method, under the basis of a conventional black tea making technology including withering, rolling, fermentation, primary drying, redrying and the like, fresh tea leaves in summer or autumn are used as raw materials of the black tea, a technological technique of forming fungus fragrance and flower fragrance is combined, namely that the processing method comprises the technological steps of performing primary withering, performing secondary withering, performing cold-rolling, performing oxygen inflation for adjusting and controlling fermentation, performing primary drying, performing redrying, mixing semi-finished tea, performing temperature-change alcoholization, performing steaming, performing pile fermentation, performing inoculating with eurotium cristatum, performing compressed shaping, enabling the eurotium cristatum to reproduce, performing drying and the like. According to themethod, in accordance with the present situations that the utilization rate of the fresh tea leaves in summer or autumn is low, the quality is poor and the tea is free from special fragrance, the technology disclosed by the invention is used, so that the made black tea has excellent qualitative characteristics of being dense in eurotium cristatum, uniform in granules, and fresh and living in color, after being brewed, the fungus -fragrance black tea is rich in fungus fragrance and has flower fragrance, the soup is reddish brown and bright in color, and fresh, mellow and rich in taste. According to the method, the organoleptic quality of the conventional black tea in summer and autumn in the respects of color, fragrance, taste and shape can be notably improved, and the condition that freshtea leaf resources in summer and autumn are wasted is reduced effectively to a certain extent.