ApplicationNo./PatentNo.: 20091016 The invention relates to a processing method of Sichuan black tea, which is characterized in that the picked fresh tea with single bud or tender bud tip is wilted and twisted, then fermented, and the fermented tea is subjected to microwave dehydration and shaping, and then the finished product is obtained after air separation and drying. The black tea processed by the process of the invention is superior to the existing black tea in appearance, color, taste and effective components. Firstly, the product grade was improved, and tea leaves were used to make black tea for the first time; Secondly, the internal quality of the product is improved. In the past, the raw materials of black tea were all thick and old, which led to the low quality of black tea. However, this kind of black tea is full of gold, fresh and sweet, without the strong feeling and excitement of traditional black tea, which is more suitable for the taste of white-collar workers.