Abstract: This study evaluated the residual transfer behavior of broflanilide during tea planting, green tea processing and brewing. The supervised field trials of 100 g/L broflanilide suspension concentrate on tea were carried out at dosages of 270 mL/hm² and 405 mL/hm², and fresh leaves with different preharvest intervals were sampled and manufactured to green tea for tea processing and brewing test. The residues of broflanilide in tea samples were determined by extraction with acetonitrile, cleaning-up with solid phase extraction (SPE) column, and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) analysis. The matrix-matched calibration curves were used for the quantification. The results showed that the dissipation dynamics of broflanilide in fresh tea leaves were in accordance with the first-order kinetic equation, with the half-life of 1.9 d. On the 7th day after the application, 90% of the broflanilide was dissipated in the fresh tea leaves. The residue of broflanilide was concentrated during tea processing due to the loss of water, with the processing factor ranging from 4.09 to 4.94. Broflanilide was hardly degraded during green tea processing steps, with the loss rates lower than 6%. During the brewing of green tea, less than 15% of the broflanilide was brewed from the green tea to infusion. The leaching rate of broflanilide was correlated to the crushing degree of dry tea. The leaching rate of whole tea was basically the same among different brewing times, while the leaching rate of crushed tea decreased with the increase of brewing times. The total leaching rate in intact tea (5%) was lower than that in crushed tea (15%).