The invention relates to sea buckthorn fruit tartary buckwheat tea and a preparation process thereof. The tartary buckwheat tea is composed of 500-800 parts of tartary buckwheat
skin layer powders, 200-500 parts of sea buckthorn leaf powders, 50-100 parts of sea buckthorn extracts, 50-100 parts of
lotus leaf powders, 50-100 parts of
ginkgo leaf powders, 5-15 parts of
guar gums and 5-15 parts of konjac gums. The preparation method of the sea buckthorn fruit tartary buckwheat tea includes four steps of
powder stirring, forming,
drying and
fragrance extraction and specifically includes firstly, evenly mixing the tartary buckwheat
skin layer powders, the sea buckthorn leaf powders, the sea buckthorn extracts, the
lotus leaf powders, the
ginkgo leaf powders, the
guar gums and the konjac gums until the color and luster is uniform, and standing the mixture for 20 minutes; then, taking evenly stirred tea powders, adding 25%-40% of water, using a pressing forming
machine for evenly mixing the water and the tea powders, using a
sieve with 30 meshes to
sieve the mixture, and performing
pelletizing; filling formed tartary buckwheat tea particles on a plate, placing the plate in a hot
air drying oven,
drying the particles at the temperature of 50-55 DEG C until the
water content is within 8%, then placing the plate in a
far infrared oven, baking the particles at the temperature of 200-220 DEG C for 2-3 minutes, and performing natural cooling; and finally, placing the cooled tartary buckwheat tea in a roller
drying oven, and baking the particles at the temperature of 110-145 DEG C until the
water content is not higher than 5%.