Mulberry leaves serve as important raw materials with both medicinal and edible properties, rich in a variety of nutritional active ingredients. Processed mulberry leaf tea has antioxidant, hypoglycemic, hypolipidemic, anti-inflammatory, and other physiological functions, positioning it as a hot spot of research in the health food sector. Withering, fixation, fermentation, drying, stress treatment, and other processing techniques significantly affect the flavor quality, as well as the types and content of nutritional active ingredients of mulberry leaf tea, thereby affecting the nutritional quality and health benefits of the product. This study focuses on the effects of processing techniques such as withering, fixation, fermentation, drying, and stress treatment on the sensory quality and nutritional active ingredients of mulberry leaf tea, while also outlining prospects for optimizing mulberry leaf tea processing technology and advancing the development of functional products.