The invention relates to a
processing method of
eagle tea oolong tea. The
processing method comprises 6 technique links of (1) picking fresh leaves; (2) performing withering; (3) performing rolling; (4) performing fermenting; (5) performing
drying; and (6) performing sieving and packing. According to the physical and
chemical index detection and
organoleptic review results of products processed according to different technologies of
plant actinodaphne cupularis of
eagle tea raw materials, and according to unique physical and
chemical quality and
organoleptic quality evaluation standards of excellent high-quality
black tea, a
black tea technology suitable for scaleable
processing of actinodaphne cupularis is optimized and established. The technical parameters of picking fresh leaves, withering, rolling, fermenting,
drying and the like are reported for the first time. The product pollutants, residues and the likes of products are lower than relevant limit values of hygienic indexes of NY5196-2002 organic tea, and the
eagle tea oolong tea has the
quality characteristics of being high in contents of
caffeine and
epicatechin gallate, having black, moistening and golden hairs, being orange and bright in soup color, being rich in fruity
flavor, having
cinnamomum longepaniculatum fragrance, and being rich and mellow in sweet after taste.