The invention discloses a
black tea processing technology. The
black tea processing technology includes the steps that firstly, after being spread and dried in the sun, picked fresh tea leaves are frozen for 25-30 days under the temperature condition of -20 DEG C to -15 DEG C; secondly, the frozen tea leaves are withered after being unfrozen, and according to withering, the frozen tea leaves are flatly laid on white cloth, subjected to
sunlight withering and stirred one time every 10-20 min; thirdly, the withered tea leaves are rinsed, dehydrated, dried in air and twisted; fourthly, the twisted
tea leaf raw materials are subjected to film covering
fermentation,
fermentation temperature is controlled between 35 DEG C and 40 DEG C, and
fermentation is performed for 150-190 min; fifthly, the
tea leaf raw materials are dried till the
water content of the
tea leaf raw materials is 5-7%, and then finished
black tea products can be made; the
cell membrane permeability is increased due to freezing, and therefore enzymatic oxidation of
polyphenol substances can be promoted, the content of
theaflavin and thearubigins of black tea can be remarkably increased due to freezing, and tea soup is red and bright and tastes sweet and mellow.