Tangerine-fragrance tea is disclosed. The tea is characterized in that: the tea is prepared from raw materials by weigh in part comprising 300-350 of fresh tea leaves, 160-180 of fresh
tangerine peel, 20-22 of
grapefruit seed, 12-15 of
tangerine seed, 10-14 of honey, 20-24 of
mulberry leaf, 15-18 of
orange juice, 6-8 of apple vinegar, 18-22 of green mume fruit, 8-12 of olive, 6-8 of licorice, 4-7 of
myrcia, 10-12 of rock
sugar, 8-12 of aloe leaves, 4-5 of an auxiliary agent and 450-600 of water; the tea after being brewed has tea fragrance mingled with tangerine fragrance; the tea is prepared by steps of frying the
grapefruit seed and the
tangerine seed, mixing with the fresh
tangerine peel, the
mulberry leaf, the olive, the green mume fruit, the
myrcia, and the like, decocting, filtering, refining, boiling to generate steam, and feeding the steam in a
tea leaf water-removing process; the steam rapidly evaporates under high temperature conditions so that the
flavor reminds in the tea leaves; the quick-fried
tangerine seed, the dipped
tangerine peel, and the like are used for removing bitter and pungent smell of green grass; the residue faint fragrance after mixing with
seasoning and decocting is good; the taste is excellent; and a finished product of the tea after being brewed has tea fragrance with faint tangerine fragrance and is unique in taste.