Congou black tea processing method with low-temperature dewatering, inhibiting and fermenting functions

The invention provides a Congou black tea processing method with low-temperature dewatering, inhibiting and fermenting functions, and belongs to the field of processing of Congou black tea. The Congoublack tea processing method comprises the following steps of firstly, selecting single-bud or one-bud and two-leaf raw material of tea tree variety which is suitable for preparing black tea; then, processing by the following technology order, namely that placing fresh leaves into a withering tank to wither, rolling and kneading, naturally fermenting for 4h at normal temperature, reducing temperature and dewatering, blowing air to the fermented leaves for 10 to 15h, drying, forming of finished product, and sending into a warehouse. The Congou black tea processing method can solve the problemsof higher production condition requirement, larger cost, failure to ensure stable quality of the black tea and the like in the existing Congou black tea. 本发明提供种低温脱水抑制发酵的工夫红茶加工方法。首先，选择适制红茶的茶树品种的独芽或芽二叶原料；而后，按如下工艺顺序进行加工：将鲜叶放入萎凋槽萎