The invention discloses a preparation method for twice fermented jasmine-containing mulberry leaf tea. The preparation method comprises the steps of 1, mulberry leaf picking, namely picking fresh mulberry leaves, which do not contain pesticide residues and are free of diseases and insect pests, at the upper-middle parts of mulberry twigs, and eliminating stems; 2, mulberry leaf cleaning, namely after the fresh mulberry leaves are picked, cleaning the mulberry leaves with clean water; 3, mulberry leaf slitting, namely slitting the cleaned mulberry leaves; 4, natural fermentation, namely putting the mulberry leaf strips into an air conditioning room for natural fermentation; 5, fixation, namely performing fixation on the naturally fermented mulberry leaf strips; 6, rolling, namely rolling the mulberry leaf strips subjected to fixation; 7, fermentation, namely covering the rolled mulberry leaf strips with wet cloth for fermentation; 8, wrapping-twisting, namely performing wrapping-twisting on the fermented mulberry leaf strips for formation; 9, scenting, namely scenting the mulberry leaf strips with jasmine buds according to a weight ratio of 1 to 1 by circulating bedding; and 10, drying, namely drying the scented mulberry leaf strips.