A method for preparation of tea brown element using a 
fermentation method pertains to the field of 
processing technology. The method includes: A. comminuting the tea into 60-80 mesh, performing UV sterilization for 30min, adding deionized water, at the same time, adding saccharomycete or 
Aspergillus in the water, adding 1% of 
gallic acid or pyrogallic acid or 
glycin or glucose, standing for 60min, until using the food fresh keeping diaphragm to seal after the tea has fully absorbed the water; and then placing in the conditions of ventilation, temperature of 35-55 DEG C and 
humidity of 60-85%, for light-shading training for 20 days, to obtain the 
fermented tea with the tea brown element; B. the 
drying the 
fermented tea leaves dried at 60 DEG C to 10 percent 
moisture content, soaking for 30min in a solution with the feed 
liquid ratio of 1:50, filtering; extracting 100mL filtrate, adding 400mL edible 
alcohol, standing 3 hours after mixing, centrifugally filtrating, to obtain the crude extract of the tea brown element; and then using20% 
alcohol-water blend to dissolve the crude extract of the tea brown element, the obtained solution passing through the conventional concentrating and 
drying process to obtain the tea brown element. The present invention ahs advantages of easy control, fast velocity, high efficiency and no limitation of the producing seasons of tea leaves. efficient and not subject to seasonal restrictions on tea production advantages.