摘要：【中文】本发明公开了一种辣木茶的制备方法及其制备的辣木茶。辣木茶的制备方法包括如下步骤：S1.新鲜辣木叶清洗晾干，蒸汽杀青处理；S2.将S1中辣木叶揉捻至叶片卷曲皱缩，且有液体流出，打散；S3.将打散辣木叶炒青处理，炒青时间5～15min；S4.炒青后进行焙茶处理，焙茶温度60～80℃，焙茶时间50～70min。本发明的辣木茶的制备方法通过蒸式杀青法，通过水蒸气将辣木叶中的结合型蒽醌水解，转化为无致泄作用的游离蒽醌，很好地解决了辣木茶中结合型蒽醌含量较高，存在饮用腹泻风险的问题，制备得到的辣木茶结合型蒽醌含量为0.0016％，黄酮含量为2.68％；多糖含量为3.55％，能保证黄酮、多糖类化合物成分不过多的流失外，还能保持较低的结合型蒽醌水平。 【EN】The invention discloses a preparation method of moringa tea and the moringa tea prepared by the preparation method. The preparation method of the moringa oleifera tea comprises the following steps: s1, cleaning and airing fresh moringa leaves, and performing steam enzyme deactivation treatment; s2, twisting the moringa leaves in the S1 until the leaves are curled and shrunk, and discharging and scattering liquid; s3, performing pan-frying treatment on the scattered moringa leaves for 5-15 min; and S4, baking tea after the green tea is roasted, wherein the baking tea temperature is 60-80 ℃, and the baking tea time is 50-70 min. According to the preparation method of the moringa tea, the combined anthraquinone in the moringa leaves is hydrolyzed by water vapor through a steaming type enzyme deactivation method and converted into the free anthraquinone without causing the leakage effect, so that the problems that the combined anthraquinone content in the moringa tea is high and the risk of diarrhea caused by drinking is well solved, the content of the combined anthraquinone in the prepared moringa tea is 0.0016%, and the content of flavone is 2.68%; the polysaccharide content is 3.55%, which can ensure that the flavone and polysaccharide compounds do not excessively run off, and can keep lower level of combined anthraquinone.