The present invention relates to a process of preparation of tea. It particularly relates to processing of green tea or white tea. Aroma of conventionally processed green or white tea is relatively poor in honey fruity and/or floral character. Green tea is relatively less liked by non-traditional consumers of green tea as the green tea (and instant green tea) has relatively less aroma. The present inventors have surprisingly found that green leaf tea obtained by a process involving a step of anaerobic incubation at specific temperature and for specific duration whilst avoiding certain steps provides end-cup aroma with specific aroma volatile compounds in specific mass ratios and consequently has an aroma with enhanced honey, floral and/or fruity notes and yet retains relatively high amount of catechins.
