Method for extracting aroma of kung fu black tea by virtue of roasting

The invention discloses a method for extracting the aroma of kung fu black tea by virtue of roasting. The method comprises the following steps: spreading primarily-roasted tea leaves for 3-5 days, and then, roasting at a high temperature to extract aroma, i.e., extracting the aroma by virtue of roasting at a high temperature by using a roaster or extracting by virtue of roasting by using a drum type dry roaster. According to the invention, the primarily-roasted tea leaves are secondarily roasted at a high temperature to extract the aroma, so that the production efficiency is increased, the aroma of the black tea is improved, the kung fu black tea has unique flower/fruit aroma, and the brewed tea water is excellent in color, aroma and taste, copper red, mellow and durable in aroma as well as unique and flavored in taste.