The invention discloses a tea drink compound stabilizer and a preparation method thereof. The tea drink compound stabilizer contains the following components in percentage by weight: 2-10 percent of sodium hexametaphosphate, 10-20 percent of sodium ascorbate, 2-10 percent of carrageenan, 10-20 percent of CMC (Carboxy Methyl Cellulose) and 40-60 percent of lecithin. The tea drink compound stabilizer prepared with the method has the following advantages of reducing the mechanical strength of a centrifugal separation sedimentation method, keeping the color, the flavor and the stability of tea drinks for a longer time and avoiding more sediments, thereby prolonging the shelf life of the tea drinks to reduce the rise of enterprises.