Processing method for improving mouth feel of organic orchid-flavored green tea through compound enzymes

The invention belongs to the technical field of processing of green tea, and particularly discloses a processing method for improving the mouth feel of organic orchid-flavored green tea through compound enzymes. The technology comprises the steps of performing picking, performing humidification, performing withering and spreading, performing microwave fixation, performing rolling, performing ageing, performing aroma increasing, performing careful selection, performing packaging and the like. According to the processing method disclosed by the invention, compound enzymes are used as a biological catalyst, so that cell wall substances of tea leaves are partially hydrolyzed, the content of water extracts, the content of total sugar and the content of theaflavin in tea soup are increased, andthe compound enzymes have obvious improvement effect on the quality of the tea leaves. Humidification and withering are performed on freshly-picked fresh leaves, and the spreading time is shortened, so that the bitter taste o