The invention discloses rose tea and a making method thereof. The rose tea comprises the following raw materials in parts by weight: 80-90 parts of rose, 40-50 parts of florists chrysanthemum, 30-40 parts of gomphrena globosa, 30-40 parts of Chinese wolfberry, 30-40 parts of dates, 30-40 parts of crystallized sugar, 8-9 parts of cock meat, 9-10 parts of lotus juice, 7-8 parts of pear juice, 3-4 parts of peanut oil, 4-5 parts of dried Chinese cabbage, 4-5 parts of yellow rice cake, 3-4 parts of dried kiwi fruit, 5-6 parts of common yam rhizome, 5-7 parts of coffee bean, 5-6 parts of yoghurt powder, 7-8 parts of Chinese chestnut powder, 0.5-1 part of peanut shells, 0.5-1 part of corn stigma, 1-2 parts of pericarpium citri reticulatae, 1-2 parts of kudzu vine roots,1-2 parts of semen cassia, a proper amount of water and 40-50 parts of nutrient additives. The rose tea is novel in process, unique in taste, fragrant and pleasant and rich in nutrition and has the effects of promoting qi to activate blood, dispersing blood stasis, conditioning viscera, beautifying, reducing fat and losing weight, and the traditional Chinese medicines added into the rose tea have the effects of relieving exterior syndrome and removing heat, helping produce saliva and slaking thirst as well as checking diarrhea.