Process for manufacturing healthy mulberry leaf tea

The invention relates to the technical field of tea making processes, in particular to a process for manufacturing healthy mulberry leaf tea. The process comprises the steps of fresh leaf picking, classified cleaning, airing, withering, deactivation of enzymes, freezing, rolling, roasting and grading and packaging. Through high-temperature quick withering, boiling water short-time deactivation of enzymes, freezing, rolling and braking treatment of the mulberry leaf tea, grass fishy smell in mulberry leaves can be effectively removed, astringency in the mulberry leaves is removed, and tea fragrance is greatly improved. The mulberry leaf tea is good in glossiness and light green and bright in liquor color, has faint scent, and is sweet, free of astringency, good in taste and lasting in fragrance. By freezing treatment before rolling, the biochemical reaction of the mulberry leaves is terminated, various microelements in the mulberry leaves are reserved well, and a health care function of the mulberry leaf tea i