Preparation method of winter tea

The invention relates to tea processing, particularly relates to black tea processing, and aims at providing a preparation method of a 'dongzhihong' tea. The method comprises the following steps: 1) selecting raw materials from the region of higher than 2500mm in Lancang river basin of Yunnan, harvesting the tea tree of more than three years, picking off buds at the autumnal equinox, and then strengthening management on water, fertilizers, plant diseases and insect pests; 2) harvesting the tea leaves with at least one leaf and one core growing after autumnal equinox within 15 days after the winter solstice; 3) refrigerating the tea leaves at -2 DEG C to 0 DEG C for 2-4 hours, and then airing in a sealed sterile environment at 12-16 DEG C for 6-8 hours, wherein the humidity is 85%-90%; and 4) processing the tea leaves according to a conventional process, so as to obtain the finished tea. The 'dongzhihong' is rich in appearance, golden in soup, charming in fragrance, sweet and mellow, and is the best in black tea in color, smell and taste; a golden tip is exposed; and the winter tea has special effects of whetting the appetite, tonifying the spleen, helping digestion, protecting against cold, warming the stomach, tonifying the body, and enhancing the immunity.