Preparation method of Tibetan tea beer

The invention discloses a preparation method of Tibetan tea beer. The Tibetan tea beer comprises the following raw materials: 500-800 parts of malt; 5 to 15 parts of tea powder; 3-6 parts of humulus lupulus; 1-2 parts of yeast powder; 1 to 3 parts of carrageenan; 5 to 10 parts of beer silica gel; and 5-10 parts of a PVPP clarifying agent. The preparation process comprises the following steps: preparing saccharified liquid from crushed malt; adding humulus lupulus and tea powder into the saccharified liquid, boiling, adding carrageenan, and continuously boiling; cooling, filtering and fermenting; beer silica gel and a PVPP clarifying agent are added for uniform mixing in the later stage of fermentation, then precipitates are filtered out, and the beer stock solution is obtained. According to the invention, the tea leaves are crushed and then added into wort, so that amino acids, tea polysaccharides, tea polyphenols and other components in the tea leaves are efficiently dissolved out, and the flavor and functio