The invention provides a process for preparing high green tea. The process comprises the following specific steps: selecting leaves; tedding; carrying out fixation; heaping up, and dampening; adding microorganisms, and rolling; deblocking; and carrying out vacuum drying. By adding saccharomycetes as an antioxidant additive, and drying in a sterile condition, a sterile processing condition is created in the processing process, so that oxidation of tea polyphenol and degradation of chlorophyll in the tea are effectively retarded; the content of the tea polyphenol and the chlorophyll in the tea is improved; the overall quality of the green tea is improved; and especially 'three green' characteristics, namely green soup, green dry tea and green infused leaves, of the green tea are obviously improved.