The present invention relates to a fermented mulberry leaf ring prepared by the traditional method by combining mulberry leaf, barley sprout, rat eye bean, yeast with natural Jijangsu. In the present invention, mulberry leaves, barley sprouts and rats are harvested, harvested, and harvested according to the seasons and methods of each material, and they are pulverized by drying at low temperature so as not to destroy nutrients below 65 ° C., and then adding dry yeast to these pulverized products. Toss with Jijangsu and mix into small size to make wet leaf mulberry leaves. The blending ratio of the ingredients is about 40 to 60% by weight of mulberry leaves, 20 to 30% by weight of barley sprouts, 10 to 30% by weight of dry bean yeast and 10% by weight of dried yeast. Next, completely dried in low temperature drying method of 60 ℃ or less in a drying room made of natural ocher, made into dried mulberry leaf rings, and then fermented and matured for 7 days to 21 days in a cool and shady place, and finally fermented mulberry leaf rings. To prepare. Mulberry leaf hwan prepared according to the present invention, while giving the original aroma and taste of mulberry leaves and barley sprouts, rat eye beans, yeast, through the proper mixing and fermentation control of each ingredient, and the sweetness of Jijangsu, such as silkworm smell and soybeans It is characterized by suppressing bad taste such as taste and other grass odor as much as possible. Therefore, unlike ordinary mulberry leaf powder products, you can take all the natural nutrients of raw materials that are difficult to consume by juice or tea without a sense of taste or aroma. In addition, the present invention has a long-lasting infrared emission effect even in the storage state by a small amount of residual jijangsu components and the drying process of the ocher drying chamber, so that the digestion and absorption in the body well, long-term drying and low temperature aging fermentation Because it is a prod
