Disclosed is a method for processing a green tea with delicate chestnut aromas. The production method comprises: using fresh leaves of lobular varieties with the tenderness of 1 bud 1 leaf or 1 bud 2 leaves in early development as the raw material, using a specific facility and tea leaves spreading technology to carry out a spreading operation, and after the three-stage fixation treatment by an electromagnetic fixation device, destroying the cell tissues in the leaves by using a suitable light rolling or medium rolling process, and then carrying out a drying operation by a stoving plus baking process to obtain a green tea product.
