< Topic >While maintaining the flavor of the green tea, it possesses, a higher fragrance taste it offers the new tea where.SolutionsHeating treating the raw brown lobe, it deactivates the enzyme, dries primarily and it grants the water suspensoid which includes fragmentation ones of the raw brown lobe, vis-a-vis dry brown lobe manufacturing process and this dry brown lobe which produce the dry brown lobe, the fermentation process which it ferments treats with the enzyme which the raw brown lobe has and, again heating treating, passing with the fermentation halt process which deactivates the enzyme and the secondary dry process which it makes dry secondarily, it produces the semi-fermented tea. As for aforementioned secondary dry process, it is desirable to include with rub dry treatment process and the hot dry treatment process which the said rub drying treatment compared to is made to dry at high temperature as for the dry brown lobe which is obtained with aforementioned dry brown lobe manufacturing process, the green tea or coarsely it is desirable to be brown.< Choice figure >It is not【課題】緑茶の風味を維持しつつ、より高い香味を有する新しいお茶を提供する。【解決手段】生茶葉を加熱処理して酵素を失活させ、1次乾燥させて乾燥茶葉を製造する乾燥茶葉製造工程と、この乾燥茶葉に対し、生茶葉の破砕物を含む水懸濁液を付与し、生茶葉の有する酵素によって発酵処理する発酵工程と、再び加熱処理して酵素を失活させる発酵停止工程と、2次乾燥させる2次乾燥工程とを経て、半発酵茶を製造する。前記2次乾燥工程は、揉み乾燥処理工程と、該揉み乾燥処理よりも高温で乾燥させる高温乾燥処理工程とを含むことが好ましく、前記乾燥茶葉製造工程で得られる乾燥茶葉は、緑茶又は荒茶であることが好ましい。【選択図】なし
