PROBLEM TO BE SOLVED: To obtain a production method of semi-fermented teas containing a small amount of bitter and astringent taste, giving deep water color, having rich and deep taste, and having rich flavor, which allows production of semi-fermented teas having different fermentation degrees and facilitates controlling the speed and degree of fermentation through a simple processing method instead of conventional semi-fermented tea production methods.SOLUTION: A semi-fermented tea production method of the present invention includes the steps of: wilting tea leaves； after the wilting, scratching the tissue or tissue cells of the entire tea leaf including front and back surfaces by crushing, rolling, deep rocking of tea leaves, or any combination thereof； fermenting the tea leaves scratched everywhere； inactivating the tea leaves by heating when the tea leaves reaches a target fermentation degree in the fermentation step； and drying the inactivated tea leaves.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】 従来の半発酵茶の製造方法に代え、簡単な加工方法を通じて異なる発酵度の半発酵茶の生産を可能にし、発酵のスピードと程度のコントロールを容易にでき、苦渋みが少なく、水の色が濃く、味にはコクと深みがあり、香りも高い半発酵茶とその製造法を得る。【解決手段】 本発明は、茶青を萎凋する工程と、萎凋した後、表面及び裏面を含む茶青全体の組織又は全体の組織細胞に、破砕、揉捻、深度揺青又はその任意の組み合わせで傷をつける工程と、随所に傷をつけた茶青を発酵させる工程と、発酵工程において茶青が目標発酵度に達したとき、茶青を殺青する工程と、殺青した茶青を乾燥する工程と、を含む、半発酵茶の製造方法である。【選択図】 なし
