NOVELTY - Preparing tea product involves planting Aglaia odorata, applying insecticide and biological pesticide, harvesting flower buds, opening flower buds, mixing black tea leaves with A.odorata flowers, spraying humidifying agent, performing pile-fermentation, screening fermented product, drying tea leaves, stacking dried tea leaves and A.odorata, with intermediate jasmine flowers, scenting the tea leaves, then performing secondary fermentation and drying tea leaves at 40-60 degrees C for 20-30 minutes, until the moisture content becomes 5%.    USE - The method is useful for preparing black tea-A.odorata tea product, which is useful for nourishing stomach and relaxing bowel.    ADVANTAGE - The method enables to prepare high quality tea product naturally without using hormones and chemical, and prevents unfavorable smell of the tea product, as the tea leaves are scented with flowers having sweet fragrance, and is environmentally-friendly. The prepared tea product has mellow taste, dark brown appearance and strong flavor and fragrance, and is delicious, and suitable for long term consumption.    DETAILED DESCRIPTION - Method for preparing tea product involves (a) planting Aglaia odorata, applying 1-2 wt.% harmless insecticide in roots before flowering, spraying 1-2 wt.% biological pesticide on leaves, harvesting large, pest-free, damage-free, high quality flower buds, after 5-7 days, applying organic manure or organic fertilizer in regular time intervals, and continuously harvesting buds once every 20-25 days, (b) placing harvested buds in the basket having sufficient ventilation and maintaining at 24-26 degrees C for 1-2 hours to open flower buds, (c) mixing black tea leaves with A.odorata flowers, in volume ratio of 10:2-3, spraying 0.5-1% humidifying agent uniformly on the mixture to maintain 25-35% moisture content and performing pile-fermentation at 35-55 degrees C for 10-15 days to obtain fermented product, (d) screening fermented product and separating tea leaves and A.odorata, (e) drying separated tea leaves at 60-80 degrees C, until the moisture content becomes 8-9%, (f) stacking dried tea leaves and A.odorata, in ratio of 10:3-4, forming 10-15 layers, placing jasmine flowers between the layers, scenting the tea leaves by maintaining at 30-40 degrees C for 4-6 hours, repeating for 2-3 times, removing A.odorata and jasmine from the pile, and drying tea leaves at 80-100 degrees C for 5-8 minutes, until the moisture content becomes 5-6%, (g) subjecting dried tea leaves to secondary fermentation by placing in bamboo basket and maintaining at 25-35 degrees C for 20-30 days, and (h) drying tea leaves at 40-60 degrees C for 20-30 minutes, until the moisture content becomes 5% to obtain the product.