Green tea processing method capable of reducing foam generated during brewing

The invention discloses a green tea processing method capable of reducing foam generated during brewing. The green tea processing method comprises a spreading process, an enzyme deactivation process, a rolling process and a drying process. The enzyme deactivation process comprises the following steps: pouring fresh leaves into a pot-type enzyme deactivation machine, covering, deactivating, uncovering, shaking for enzyme deactivation when a large amount of water vapor overflows to a pot opening, and spraying tea seed oil into the leaves subjected to enzyme deactivation at the same time; and in the rolling process, the enzyme-deactivated leaves are conveyed into a rolling machine, and tea seed oil is added in the rolling process. The tea seed oil is respectively applied in the enzyme deactivation and rolling processes, so that the tea seed oil is combined with the tea saponin and polyphenol to form water-insoluble macromolecular substances, the saponification characteristic of tea saponin is effectively inhibit