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Black tea is not only the world’s largest consumption tea production, but also one of the six kinds of traditional tea in our country. Congou black tea, as a characteristic of Chinese black tea, is famous world for high incense bright color, strong taste. For the sake of the growing demand of diversified consumption of tea, adjust the structure of the Wugongshan tea, and increase the economic benefit of the tea especially in summer,this paper chooses Fuding Dabai and its sexual offspring, which is the main tea cultivars in Wugongshan for the material,takes traditional processing technology of congou black tea as lessons,optimizes craft of withering and baking, and researches the characteristics of quality of the Anyuan congou black tea by Sensory evaluation techniques. The main results were as follows:1. Fuding Dabai and its sexual offspring in Wugongshan was suitable cultivar for processing technology of congou black tea.2. Through the indoor natural withering process(temperature20℃～25℃, relative humidity70%, time10hours), Light-heavy-light rolling way (no pressure40min-light pressure15min-heavy pressure10min-light pressure10min-no pressure5min), fermentation (temperature24℃～25℃, relative humidity95%, time10hours)and baking (use continuous dryers, first firing temperature is not higher than120℃, full firing temperature is not higher than100℃),we get Anyuan congou black tea., which is able to achieve high quality standards of tea.3.The sensory quality of Anyuan congou black tea is tight strips mostly, fuzzy,black bloom or black,clear sweet aroma, the liquor color red, dense and bright, taste of alcohol, the bottom evenly red.4. On the basis of indoor natural withering process, adding "Sun withering+second de-enzyme" process,the results of Anyuan congou black tea is what we desire.The congou black tea has distinctive quality, floral sweet aroma, dense and bright red liquor color, mellow and thick tastes.
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