The invention discloses lotus flower tea with the effects of relieving palpitation and calming nerves. The lotus flower tea is prepared from, by weight, 120-130 parts of mulberry leaves, 30-35 parts of lotus flowers, 5-10 parts of albizia flowers, 6-7 parts of passion fruits, 10-13 parts of lotus roots, 15-20 parts of stevia rebaudiana, 3-4 parts of dandelions, 4-5 parts of mung bean hulls and a proper amount of plum brine, table salt, rhizopus japonicas and water. The purpose of fixation of mulberry leaves is to inactivate enzymes in fresh mulberry leaves, the raw smell is removed, and kneading is promoted. Dry stevia rebaudiana leaves are treated through an ultrasonic method, and dissolution and extraction of rebaudioside are promoted. The effects of reducing blood glucose, strengthening the body, reducing blood pressure, serving as the sweetening agent and the like are achieved. The taste of the mulberry leaf tea can be improved, and healthcare functions are added. As the plum brine is adopted for processing the fresh flowers, on the one hand, the fresh flowers are cleaned once again, floating dust is washed away, gravel settles, and on the other hand, the color and fragrance of the fresh flowers can be improved. The smell of salted sweet-scented osmanthus flowers is better and more lasting. The scented tea is sweet and mellow in aroma, sweet and soft, and has the effects of clearing internal heat, achieving detoxication, achieving beautifying, relieving palpitation and calming nerves, benefiting the liver and tonifying the spleen, stopping bleeding and benefiting the eyes and the ears, and removing ozostomia.