Pumpkin flower tea beverage and method for preparing same

The invention discloses a pumpkin flower tea beverage and a method for preparing the same. The pumpkin flower tea beverage comprises the following raw materials in parts by weight: 30-40 parts of green tea, 5-10 parts of litsea coreana, 1-2 parts of houttuynia cordata, 2-3 parts of cushaw stem, 1-3 parts of dried rehmannia root, 0.8-1.2 parts of figwort root, 0.8-1.2 parts of angelica dahurica, 1-2 parts of peach leaves, 3-5 parts of heterophylly falsestarwort root, 2-4 parts of pumpkin flower, 1-3 parts of tomato juice, 0.8-1.2 parts of black fungus, 1-2 parts of semen cassiae, 0.8-1.2 partsof lily, 2-3 parts of garlic, 3-5 parts of honeysuckle, 2-4 parts of folium mori, 1-3 parts of lotus leaves, 2-4 parts of chrysanthemum, and appropriate amount of water and vinegar for seasoning. A plurality of raw materials of the litsea coreana, the houttuynia cordata, the cushaw stem, the dried rehmannia root, the figwort root, the angelica dahurica, the peach leaves, the heterophylly falsestarwort root, the pumpkin flower, the tomato juice, the black fungus, the semen cassiae, the lily, the garlic, the honeysuckle, the folium mori, the lotus leaves and the chrysanthemum are added into thecompound, so the pumpkin flower tea beverage has the effects of clearing the heat and summer-heat, resolving dampness with aromatics, supplementing qi, promoting the production of body liquid, clearing away the heart fire,relieving restlessness, refreshing the spleen and appetizing; and moreover, the prepared tea beverage has a unique taste and pleasant sourness and sweetness through the seasoning of the vinegar.