The invention discloses a preparation process for Linyuan Wangying tea. The Linyuan Wangying tea is characterized by comprising banksia rose, bitter orange, fineleaf schizonepeta herb, red peony root, rhubarb (stir-fried with wine), nardostachys root, snakegourd root, betel nut, white hyacinth bean, hairy euphorbia, immature orange fruit (processed with wheat bran), germinated rice-grain, Poria cocos, dried orange peel (processed through four procedures), magnolia cortex (processed with ginger), cassia bark, Rostellularla procumbens, copperleaf herb, pinellia tuber (processed with ginger), licorice, cablin patchouli herb, hogfennel root, armand clematis stem, Plantain seed, malt, dahurian angelica root, common fennel fruit, wild licorice, white peony root, galanga galangal fruit (processed with ginger), lotus leaf, pawpaw, areca peel, clove, Oxalis corniculata, Mosla scabra, phyllanthus ruinaria, yerbadetajo herb, sweet wormwood herb, red tea, perilla, atractylodes rhizome (stir-fried with bran), honeysuckle flower, mutmeg, virgate wormwood herb, hawthorn fruit, aromatic madder, Spanishneedles herb, centella asiatica, emilia sonchifolia, divaricate saposhnikovia root, oriental waterplantain rhizome (processed with salt), Chinese thorowax root, Dicliptera chinensis, bighead atractylodes rhizome (stir-fried with soil), Tokyo violet herb, barbated skullcup herb, mulberry bark and talcum. The process comprises the following steps: crushing banksia rose, clove, common fennel fruit, cassia bark and nardostachys root into fine powder, crushing the rest materials into medium powder, adding water and flour into the medium powder, carrying out uniformly mixing with stirring, then carrying out hot pressing and sterilization for half an hour, adding the fine powder after cooling and carrying out granulation.