制茶工艺：鲜叶一萎凋一揉捻一发酵一干燥一精制发酵是红茶加工的关键，在发酵过程中将茶多酚氧化形成茶红素、茶黄素，使叶片和茶汤呈现红色。红茶富含胡萝卜素、维生素A、钙、磷、镁、钾、咖啡碱、异亮氨酸、亮氨酸、赖氨酸、谷氨酸、丙氨酸、天门冬氨酸等多种营养元素。
        Tea making technology: fresh leaves wither , rolling , fermentation , drying and refined Fermentation is the main to black tea processing , phenol oxidase oxidizes tea polyphenols to form tea pigment & theaflavin, and tea leaves & tea water becomes to be red. Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, L-Isoleucine, leucine, lysine, glutamate, alanine, L-Aspartic Acid and other nutrients.