The invention relates to a processing process of Dayoucha. The Dayoucha is prepared by process steps of withering, stacking, blending and mist spraying, fixing, rolling, deblocking, re-rolling, drying, bagging, ageing, steaming, shaping, low-temperature drying, and the like. According to the process, green tea leaves are put into a withering tank, and subjected to ventilation at 15-30 DEG C for 4-6 h; and then surfaces of the green tea leaves are wetted through mist spraying in a fixation step. In the high-temperature fixation step, water mist evaporates to form steam, the penetrating power of the steam is high and the steam can penetrate epidermis cells of tea stems to allow heat to be acted on active enzymes in the tea stems, thus deactivating the enzymes to achieve a fixation objective. In addition, the steam permeates a fixation barrel so that leaf surfaces are protected from edge coking due to fast water losing caused by overhigh temperature. The enzymes in the tea leaf stems can be completely deactivated, and leaf margin cells are protected from coking and withering and yellowing, and therefore tea leaves of the Dayoucha is uniform in fixation, the fixation quality is increased and quality is better.