The invention discloses a dandelion tea processing method capable of increasing the caffeic acid content, and belongs to the technical field of processing of dandelion tea. The processing of the dandelion tea is realized through six steps of picking fresh leaves, performing maceration, performing microwave steam fixation, performing gradient temperature reduction and drying, performing alternativetwisting, and performing fermentation and shaping. According to the dandelion tea processing method disclosed by the invention, microwave steam fixation treatment, gradient temperature reduction anddrying treatment and alternate rolling treatment are adopted, so that effective components in the tea leaves can be extracted to the maximum extent, the effective components of the tea leaves are guaranteed not to be destroyed, and the preservation time of tea leaf finished products can be prolonged. Dandelion tea processed by the processing method disclosed by the invention is yellowish in color,harmonious and rich in smell, cool, refreshing and delicious, moderate in sour and sweet degree, clear and transparent, has peculiar taste of dandelions and green tea, and meets requirements of vastconsumers. In the dandelion tea processed by the processing method disclosed by the invention, the caffeic acid content is 0.478-0.486mg/g, the caffeic acid recovery rate is 97.2-98.1%, and the processing benefits are significant.