Suaeda glauca scented tea and preparation method thereof

The invention provides suaeda glauca scented tea. The scented tea is prepared from the following components in parts by weight: 100-120 parts of suaeda glauca, 20-30 parts of jasmine flowers, 10-20 parts of tangor and 15-20 parts of violet. A preparation method of the scented tea comprises the following steps: picking up tender leaves, namely picking up tender leaves and terminal buds of suaeda glauca in May-June of each year; performing tedding for 8-10 hours; performing steaming, namely performing green fixation by adopting a mesh-belt type steam water removing machine at a steam temperatureat 190-220 DEG C for 25-35 seconds, performing dehydration at the temperature of 120-150 DEG C until the water content to be about 60 percent; performing cooling and moisture regaining, namely performing natural cooling for 6-8 hours; performing rolling with a rolling machine for 30-50 minutes; performing primary drying at the temperature of 60-70 DEG C for 30-35 minutes until the moisture is reduced to about 40 percent;