The invention mainly relates to the technical field of food, and discloses hangover-alleviating liver-protecting tea. The tea is made from the following raw materials: Chinese wolfberry fruits, cassia seeds, stigma maydis, chili leaves, tribute chrysanthemum, cattail pollen, garden burnet roots, agastache rugosa, lactic acid bacteria, Angel saccharomyces cerevisiae, hericium erinaceus polysaccharide and tremella polysaccharide. The tea is strong in flavor, tastes slightly bitter at first and then is slightly sweet in after taste. The tea can improve resistibility, promotes metabolism, speeds up decomposition and excretion of alcohol, makes the hangover-alleviating time of a drinker shortened by 1/3, protects the liver and stomach and resists and prevents cancer. The tea is fermented by lactic acid bacteria, tastes slightly sour, is reduced in raw astringency and improved in fragrance and nutrition, is easy to be absorbed, and speeds up hangover alleviation. Through fermentation by Angel saccharomyces cerevisiae, the effective components are further promoted to be extracted, small molecule nutrition is produced, and the soaking time during drinking is shortened. The type and function of tea in the market become abundant, and the economic income is increased by 13.6%. The tea is convenient to drink, and the soaking time of the tea is shortened by 1/2 when compared with that of common tea.