A tea leaf processing method capable of brewing at normal temperature is aimed at processing an unprocessed tea leaf through a withering step, an enzyme-processing step, an accumulation-fermentation step, an enzyme-deactivation step, a squeeze twisting step and a drying step. In the enzyme-processing step, the tea leaf is processed by cellulase, lipase and pectase. Besides, for an already dry tea leaf, an enzyme-processing step, an accumulation-fermentation step and a drying step are carried out, in which the tea leaf in the enzyme-processing step is processed by cellulase, lipase and pectase.一種常溫可沖泡的茶葉處理方法,針對未處理的茶葉進行委凋、酵素處理、堆置醱酵、殺青、摟捻、烘乾等步驟,其中酵素處理是以纖維酶、脂肪酶及果膠酶對茶葉進行處理。另外,針對已經製成乾燥的茶葉,則進行酵素處理、堆置醱酵、烘乾等步驟,其中酵素處理是以纖維酶、脂肪酶及果膠酶對茶葉進行處理。1‧‧‧新鮮茶葉的處理流程11‧‧‧新鮮茶葉12‧‧‧委凋13‧‧‧酵素處理14‧‧‧堆置醱酵15‧‧‧殺青16‧‧‧摟捻17‧‧‧烘乾
