The present invention relates to a process of producing a green leaf tea. More particularly the present invention relates to a process of producing a green leaf tea with higher soluble solids and unique aroma characteristics. Accordingly, the present invention provides a process of preparation of green leaf tea product comprising the steps of: a. incubating fresh tea leaf at a temperature in the range 4°C to 80°C under anaerobic conditions for a period of 4 to 72 hours; b. subjecting the incubated leaf to a step of thermal treatment at a temperature in the range of 60°C to 250°C for about 15 seconds to 60 minutes; c. drying the leaf to a moisture content less than 8% by total mass of the tea leaf to obtain a green leaf tea.