Making method of tea leaves containing gamma-aminobutyric acid

The invention relates to a making method of tea leaves containing gamma-aminobutyric acid. The making method comprises the following preparation processes of preparing fresh tea leaves, performing alternative fermentation, performing segmented baking and the like. In the preparation process of alternative fermentation, at least five fermentation steps are adopted, in each fermentation step, anaerobic fermentation and aerobic fermentation are performed once, and through alternative operation of the anaerobic fermentation and the aerobic fermentation, and through control of processing conditions of fermentation temperature, fermentation time and the like, the made tea leaves have light tartaric acid taste for improving the muffled sour and foul odor caused by simple anaerobic fermentation, and besides, the content of the gamma-aminobutyric acid in the tea leaves can be increased. 种含有γ-氨基丁酸的茶叶的制造方法，包含准备茶菁、交替发酵及分段烘焙等制程，在交替发酵制程中采用至少五个发酵步骤，每个发酵步骤都具有个厌氧发酵及个有氧发酵，通过厌氧发酵及有氧发酵的交替进行，以及发酵温度、发酵时间等等加工条件的控制，除了可以让制造的茶叶具有微微的果酸