The invention relates to a preparation process of tea, in particular to a preparation process of Wudao oolong kungfu tea, which is characterized by comprising the following steps: 1) picking tea leaves; 2) cooling blue for the tea leaves; 3) s withering the tea leaves in sunshine; 4) rotating the tea leaves; and 5) carrying out de-
enzyme on the tea leaves: when the green taste of the rotating tea leaves disappears and the 
flavor of orchid appears, carrying out the de-
enzyme fast, wherein the temperature is 220 DEG C, 1 / 2kg of the tea leaves is placed in a pot, and when the tea 
aroma of the de-
enzyme tea leaves appears and the color is yellowgreen, the de-enzyme tea leaves are pinched and fried powerfully until the water can not drop; 6) rolling the tea leaves: initially rolling the tea leaves for 3 to 4 minutes and then performing initial baking after deblocking, stopping the baking when the 
drying degree of the tea leaves reaches 50 to 60% and the tea leaves are not sticky, and de-blocking the tea leaves by bags 
rubbing when the tea leaves are hot until the particles are formed after 
rubbing for 3 times and baking for 3 times; 7) baking; and 8) picking by 
winnowing the tea leaves: obtaining the Wudao oolong kungfu tea after screening, 
winnowing, picking, evenly piling and packaging of the slowly roasted tea leaves. The tea leaves of the obtained Wudao oolong kungfu tea have moderate yellowgreen color, bright and yellowgreen 
liquid color, and good 
flavor. The tea leaves are hardly broken, the particles of the dried tea are round and tight, and the 
flavor is mellow without bitter when the leaves are soaked for drinking.