As raw material, fresh ‘Tiexiang’ leaves were picked from organic tea garden. The effects of different tenderness of fresh leaves, different degree of withering, Zuoqing, addition of catechins, fermentation temperature and drying temperature on the quality of black tea were studied in this experiment. Through systematic research and 1 bud 1 leaf was used as the fresh material, it determines that moderate shaking, withering leaves with 68% water content, more than 90% cell damage rate and 85% strip rate, adding 2.0% catechins with high EGC content of fresh leaf dry weight mixed well, 90% environment air humidity, fermenting under 27℃ for 1.5 h and then under 22 ℃ till to moderate fermentation, drying to 22.5% water content at 105 ℃, spreading out to cool for 30 min, drying completely at 80 ℃. The quality of black tea produced by verification test was tight and neat strip with abundant golden hair, black and shiny, high fragrant lasting, bright red soup, taste thick and relatively refreshing, tender and clear, bright red uniform leaves. The content of theaflavins was up to (0.85±0.04)%.