The invention relates to a processing method capable of improving the quality of Hunan medium/small leaf Congou black tea. The processing method comprises the following steps: by adopting one of Yuntai Mountain tea, camellia sinensis, Zhuyeqi, Fuding large vellus, Baihaozao, Fuyun No.6, Bixiangzao, Xiangfucui, Mingfeng and Taoyuan large leaf tea which are widely planted in tea areas in Hunan, sequentially selecting tea leaves of one bud with two or three leaves or symmetric leaves with same tenderness, then performing ultraviolet irradiation, withering, making green, kneading, fermenting, drying, and enriching the fragrance on the selected leaves, wherein green making tea juice is respectively sprayed in the kneading and fermentation processes. By adopting the processing method, the defects that the leaves are not green, the taste is thin, the fragrance is poor, the color of tea soup is dark, the concentration intensity is poor, and the astringency is poor when a conventional fermentation process is adopted are overcome, the techniques of the process steps are all improved, the Congou black tea processed by using the processing method is uniform in fermentation, the leaf is bronze, the taste is mellow and fresh, the fragrance is heavy and long-lasting, the tea soup is red and right, and the astringency is high; the quality and the competitiveness of the Hunan medium/small leaf Congou black tea in the domestic and international black tea markets are remarkably improved.