In this study, fresh tea leaves with one bud and one leaf in summer of BiXiangZao were used as raw materials. The rotation (sun withering, cooling, rotating, spreading) were integrated into the spreading process on the basis of traditional green tea processing technology. Through sensory evaluation, analysis of flavor and aroma quality components, the technology of “rotation” for making flower-scented green tea with leaves in summer was optimized and screened. The results showed that the summer green tea processed by the “rotation” technology of sun withering for 5 min, spreading for 0.5 h, sun withering for 5 min, spreading for 0.5 h, rotating 10 r at rotation speed of 10 r/min, spreading for 1 h and rotating 60 r at rotation speed of 15 r/min had a pleasant floral fragrance, a mellow taste and a lower bitterness and astringency. Compared with green tea made from traditional technology, the contents of water extract, amino acid and soluble sugar increased by 1.29%, 11.08% and 10.50%, respectively. While the contents of tea polyphenols, catechins, phenol-ammonia ratio, and the ratio of ester catechin to simple catechin decreased by 6.05%, 2.35%, 15.38% and 19.15% separately. Besides, benzyl alcohol, cedar alcohol, alpha-leucocene, citral and other floral components were added, and the relative content of vanilla alcohol and orange alcohol was also higher than that of traditional green tea. Which indicating that the flower-scented summer green tea can be processed by integrating the technology of “rotation” scientifically into the spreading process of traditional green tea processing.