The present invention discloses a
processing method for a floral
black tea, and belongs to the field of tea
processing methods. The
processing method for the floral
black tea comprises the following steps of A,
drying green tea leaves in the sun, i.e., picking fresh tea leaves with one
bud and one or two leaves,
drying the
green tea leaves in the sun until the weight of the fresh tea leaves is reduced by about 10% and the leaves slightly wither and lose luster, and taking the leaves indoor to carry out airing; B, airing the
green tea leaves, i.e., airing the green tea leaves to cool the leaf temperature to
room temperature; C, shaking the green tea leaves, i.e., standing the fresh tea leaves still until the leaves is cooled down, carrying out shaking three times separately, and after shaking of each time, spreading the leaves and airing the leaves for a certain time; D, stacking the green tea leaves, i.e., stacking the shaken green tea leaves in baskets or hampers for a certain time, and slightly compressing the leaves to appropriately increase the leaf temperature and enhance
aroma; E, withering the leaves; F, rolling the leaves; G, fermenting the leaves at
room temperature until 80-90% of tea strips change to red; and H,
drying the leaves, i.e., stir-drying the leaves at high temperature using a stir dryer until the leaves are medium-dry, and baking the leaves to complete
dryness using a baking dryer. The processing method can produce a floral
black tea with stable quality, rich floral
aroma and mellow
flavor.