Dry rosa rugosa Yuet Ku petal tea and preparation method

The invention discloses a dry rosa rugosa Yuet Ku petal tea and the preparation method thereof. The dry rosa rugosa Yuet Ku petal tea comprises fresh rose petals and color retention agent, wherein the color retention agent is citric acid and sodium chloride; the citric acid accounts for 0.1 to 0.5 percent of the total weight of the fresh rose petals; and the sodium chloride accounts for 0.1 to 5 percent of the total weight of the fresh rose petals. The dry brackish water rose petal tea is bright in color and has excellent petal shapes.