PURPOSE: A manufacturing method of beverage is provided to manufacture the beverage having a profitable effect to the human body by mixing various kinds of herb tea bags and kojic acid vinegar. CONSTITUTION: At least one of herb tea among peppermint, jasmine, chamomile, lemon grass, guarana, rose flower, rosehip, hibiscus, lavender, rosemary, and fennel is pulverized and put in a tea bag. The herb tea bag is soaked out by being dipped in the purified water for a certain period. The water soaked with the herb tea bag is mixed with sugar and stored in a storage tank. Kojic acid vinegar is added to the storage tank, which contains the water soaked with the herb tea bag, at a volume ratio of 2-2.5 of the water soaked with the herb tea bag. The mixed solution of the water soaked with the herb tea bag and kojic acid vinegar in the storage tank is aged while maintaining the inside temperature at 25-35deg. C. The aged mixed solution is extracted with expression extraction and injected in a bottle. Kojic acid is manufactured as flows: Blueberry is heated at 90-110 deg. C for 2-4 hours and pressure-squeezed. The squeezed blueberry juice is fermented to alcohol by sterilizing with heating at 115-125 deg. C for 10-20 minutes, and by adding and reacting with pectinase enzyme 45-55deg. C for 2-4 hours. Acetic acid bacteria are added to the blueberry which is sterilized after alcohol fermentation. And it is fermented and sterilized. [Reference numerals] (AA) First step； (BB) Pulverizing herb tea(peppermint, jasmine, chamomile) &rarr； putting in a tea bag； (CC) Second step； (DD) Soaking the herb tea bag in purified water； (EE) Third step； (FF) Water soaked with the herb tea bag + sugar &rarr； storing in a storage tank； (GG) Fourth step； (HH) Putting kojic acid vinegar in the storage tank； (II) Fifth step； (JJ) Aging the mixed solution in the storage tank(25-35°；C)； (KK) Sixth step； (LL) Putting the mixed solution in a bottle본 발명은 허브티백과 누룩산식초를 이용한 음료 및 그 제조방법에 관한 것으로서, 특히 허브티백과 누
