Processing method for reducing bitterness of summer and autumn longjing tea

The invention provides a processing method for reducing bitterness of summer and autumn longjing tea, and belongs to the technical field of tea processing. The method comprises the following steps: (1) tedding fresh tea leaves under a green light source to obtain tedded leaves; (2) performing enzyme deactivation on the tedded leaves to obtain enzyme-deactivated leaves; (3) shaping the enzyme-deactivated leaves in a green pot, and stacking and closing in a dark and temperature-controlled manner to obtain green pot leaves; and (4) performing final-panning and frying on the green pot leaves, and performing aroma extraction to obtain the low-bitterness summer-autumn longjing tea. According to the method disclosed by the invention, innovative processes such as a fresh leaf temperature-controlled green light tedding process and a low-temperature dark piling closing process after green pot are adopted, so that bitter and astringent substances such as tea polyphenol and EGCG (epigallocatechin gallate) in the tea leav