To solve the problem that lotus leaf green tea has strong green grass smell, the invention provides lotus leaf tea and a preparation method thereof. Main technological innovations: (1) Rolled lotus leaf tea bases are packed into food-grade polyethylene plastic bags with self-sealing function. The plastic bags are 3-5 microns in thickness. Each plastic bag is filled with about 2 kilograms of lotusleaf tea bases. Air in the plastic bags is exhausted as far as possible, and openings of the plastic bags are sealed to prevent leakage of water and air. The plastic bags filled with the tea bases are put into HPP-15L type ultra-high pressure sterilization equipment in proper sequence with water used as a pressure transfer medium. The system is pressurized to 300-350 MPa to be maintained for 10-15 minutes to achieve a sterilization effect and make juice in lotus leaves further exuded. (2) After re-rolling, the tea bases are evenly sprayed with fresh original beer containing yeast, and the mixture is stirred while spraying, so as to keep surfaces of the lotus leaves moist for moisturizing fermentation for 3-5 hours at 25-30 DEG C, which can make the yeast stay active, promote the interaction between various ingredients in the beer and the lotus leaves, eliminate the original green grass smell of the lotus leaves and present the yeast fermented aroma. The lotus leaf tea prepared by thetechnology is compact in granules, gray-green in color and luster, light yellow and bright in tea soup, combined with lotus leaf fragrance and mellow fragrance, strong and durable in tea aroma and resistant to brewing.