A method of processing Pueraria root by grinding and roasting Pueraria root is provided which removes a bitter taste and volatile smell of Pueraria root while increasing its original flavor and delicate taste and retains the freshness of products for a long time. Pueraria root is washed, cut to 1 to 3mm in thickness, dried to a moisture content of 12 to 15%, ground to 5 to 20meshes and roasted at 160 to 180deg.C for 10 to 30min. The roasted Pueraria root powder is mixed with any one of herb, roasted brown rice and Zizyphus jujuba fruit and put into a tea bag.
