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%.