The present invention provides a production method for oolong tea. The oolong tea is characterized in that the oolong tea is prepared by the following process-cycle: (1) weighing 1 gram of glucose, 2 grams of yeast extract, 1 gram of soybean peptone and 0.1 gram of potassium phosphate monobasic, stirring the mixture with the addition of water, dissolving the mixture into a constant volume of 100 ml, conducting moist heat sterilization on the mixture at 121 DEG C for 21-25 minutes, cooling the mixture to 70 DEG C, then adding 3 ml of 95% edible alcohol in to the mixture with a sterile pipette, stirring the mixture evenly to obtain acetobacterium balch liquid culture medium, inoculating a ring of acetobacterium balch from the incline into the liquid culture medium, and conducting shaking culture on the acetobacterium balch for 36 hours with the following culture conditions: 28-30 DEG C and 150 rpm, thereby obtaining acetobacterium balch seed liquid.