The invention belongs to the technical field of processing of teas, and in particular relates to a green tea processing method. Green teas are prepared by sequentially spreading, removing green, refreshing breeze, cooling by spreading, primarily kneading, primarily drying, kneading again, shaping and showing tea hair of fresh teas. According to the invention, the teas are blown by cold wind before and after removing green; protein and saccharides in the teas are sufficiently decomposed in the spreading process before removing green; therefore, the contents and the concentrations of effective components in tea soup are ensured, and beneficial substances in the teas are promoted to dissolve out; by means of blowing cold wind after removing green, the temperature of the teas can be rapidly reduced; the teas are prevented from becoming yellow due to high-temperature storage; by adopting the kneading process for two times, cells in the teas are broken step by step after primarily kneading; therefore, the effective components are dissolved and leached easily in the brewing process; and the tea soup is kept emerald green in colour, strong in fragrance and high in soluble content.