A fermented tea using Schizandrae extract and a preparation method thereof are provided to show specific taste and flavor of Schizandrae Fructus by mixing and fermenting Schizandrae Fructus, brown sugar and oligosaccharide. A method for preparing a fermented tea using Schizandrae extract comprises the following steps of: mixing 30-40% of Schizandrae Fructus, 30-40% of brown sugar and 30-40% of oligosaccharide; washing the mixture; fermenting the mixture; and squeezing and filtering the mixture. More particularly, the method for preparing the fermented tea comprises the following steps of: washing Schizandrae Fructus and removing foreign materials from the Schizandrae Fructus; adding 30-40% of brown sugar and 10-20% of oligosaccharide; placing the mixture in a bag and fermenting the mixture at 25-35 degree for 3 months; filtering the fermented liquid and re-fermenting the filtered liquid at 8-13 degrees for over 9 months; and packing the completely fermented liquid.
