The present invention discloses to people a preparation process of high-quality Kudingcha. The method is as follows: natural withering is used to make fresh tea leaves dehydrated and soft; hand-cooking is used, and the temperature of the pot should be between 150-200°C, high first and then low , the leaf color changes from bright green to dark green in appearance, it is slightly sticky to hold the tea leaves tightly, and it is better to fold the thick stems continuously; when kneading, use slow fire to fry and knead, and when the adhesion of the tea leaves is strong, roll it into a The agglomerates are shaped out of the pot, and the forming rate of young leaves is required to be above 80%, and the forming rate of overaged bud heads is 60%-70%. After the fresh leaves are withered, greened, twisted and shaped, they are immediately dried until the water content of the tea leaves is at 3%‑5%. The shape of the Kuding tea leaves processed by the present invention is star-striped or curly, the tea leaves are uniform in thickness, the tea leaves are oily, not burnt, not broken, and the fragrance is sufficient; the soup color is bright yellow and green, the taste is mellow but not astringent, after drinking, it is first bitter and then sweet, with an aftertaste Sweet and persistent.