The invention discloses a preparation process of 
mulberry leaf tea. The preparation method includes the following steps: (1), after fresh mulberry leaves are picked, spreading the fresh mulberry leaves uniformly for placement indoors for 1-2 days, removing water at 150-200 DEG C, rolling, using gross fire to fry the fresh mulberry leaves to be 70-80% dry, spreading for cooling, using complete fire to dry-fry for flavoring until the fresh mulberry leaves are completely dry, and smashing to obtain 
mulberry leaf powder; (2), after chrysanthemum is cleaned, placing chrysanthemum into 
ozone water for soaking for 20-30 minutes, performing low-temperature 
vacuum drying, removing water, and smashing to obtain chrysanthemum 
powder; (3), placing 
podocarpus leaves into a refrigeratory of minus 10 DEG C for refrigerating for 4 hours, placing the same into a refrigeratory of minus 30 DEG C for freezing for 1-2 hours, taking the same out, adding water for pulping, filtering, and 
drying to obtain 
podocarpus leaf 
powder; (4), mixing the 
mulberry leaf powder, the 
chrysanthemum flower and the 
podocarpus leaf powder well to obtain mixed powder, spraying 
essential oil onto the mixed powder, 
drying, performing superfine smashing, and packaging, wherein the 
essential oil accounts for 0.1-0.5% of weight of the mixed powder. By the preparation process, smell and green taste of the mulberry leaves are effectively removed, cool nature of the mulberry leaves is improved, 
stomach cold is avoided, and the mulberry leaf tea has multiple healthcare functions.