The invention relates to the technical field of tea processing. The fresh tea is firstly washed and drained for later use, and then crushed into large particles, and 1 / 10 of the enzymolysis solution is sprayed on the surface of the tea leaves, and the tea leaves are stirred during the enzymolysis. After the enzymatic hydrolysis technology, use a greening machine to kill the green leaves until the fresh leaves are evenly steamed until there is no grassy smell, and then put them into the color protection solution at 20-25°C for soaking, and repeatedly soak in ice water to cool down, and drain the water. Line liquid nitrogen freezing treatment, and carry out vacuum freeze-drying treatment. After the end, the airflow pulverizer is used to pulverize the green tea powder at 15° C. until the average particle diameter is less than 20 μm. The ultrafine pulverized green tea powder prepared by the preparation process of the present invention uses conventional green tea as a raw material, thereby reducing production costs and labor costs. The finished product not only has low bitterness and astringency, but also has greener green tea pink color, better aroma and solubility, and can effectively maintain the original color, fragrance and quality of tea, increase the quality of tea soup, and make the overall quality of green tea powder better. Close to matcha quality.