In order to solve the technical problems existing in current technical proposals, the invention provides a preparation method of green buds. According to the method, the enzyme deactivation isthorough and does not affect the tea quality, after fragrance distilling, the moisture content is moderate, the fragrance retention time is prolonged, and the existing advantages of green buds can be ensured. Specifically, the preparation method of the green buds includes the steps of: tea harvesting, cleaning, tea tedding, rolling, enzyme deactivation, drying, grading, and fragrance distilling. Multiple enzyme deactivation is unnecessary, the enzyme deactivation is thorough, no scorching phenomenon can appear, quality of the green buds is guaranteed, and the relative content of tea polyphenol and catechin in the tea leaves is reduced, so that the bitter taste of tea is removed, the nutrients in the tea can be soaked out more easily, and the mouthfeel of the tea can be improved.