To provide a method for producing Palo Azul tea by which dead-leaf smell and bitterness peculiar to Palo Azul can be eliminated from the tea without reducing a pharmaceutical component amount.

The method for producing Palo Azul tea comprises the following process: drying stems and leaves (above-ground parts) of Palo Azul followed by shredding the dried above-ground parts into 2.5 mm in width, and subjecting the shredded above-ground parts to far IR ray roasting at 100°C for 7 min.