The present invention relates to a black tea bag containing Chrysanthemum zawadskii, and a method for manufacturing the same and, more specifically, to a black tea bag containing Chrysanthemum zawadskii, with enhanced taste and flavor of black tea and increased nutrients by producing a tea bag by mixing black tea ground materials made of green tea ripe leaves with Chrysanthemum zawadskii bud ground materials at a weight ratio of 1:1, and to a method for manufacturing the same. Generally, young leaves (newly budding leaves at an upper part of a tea tree) are collected and used to prepare tea, but the ripe leaves (old leaves at a lower part of a tea tree) are collected and used to prepare black tea in the present invention, thus the young leaves are likely to be easily decomposed due to fast fermentation rate while the ripe leaves have a reduced decomposition rate due to slower fermentation rate compared to the young leaves and take a long time to be fermented to be able to make a distinctive flavor of green tea. In addition, green tea prepared from ripe leaves is not softer than the original green tea prepared from young leaves, but makes a deep and delicate taste. Black tea prepared by fermenting the ripe leaves of the present invention makes a deep and delicate taste of the ripe leaves and also has soft, savory, and sweet flavors by being fermented. Moreover, the ripe leaves are supplied with nutrients from the tree for a longer period of time compared to the young leaves, and thus have much more nutrient elements, and the ripe leaves, which were not used in the manufacture of tea in the past, are utilized to contribute to a tea production industry. As Chrysanthemum zawadskii is mixed with the black tea prepared using the ripe leaves, a user can simultaneously feel the taste and effectiveness of Chrysanthemum zawadskii in addition to the taste and effectiveness of black tea using the ripe leaves.COPYRIGHT KIPO 2016본 발명은 구절초를 함유한 홍차 티백 및 그의 제조방법에 관한 것으로, 보다 상세하게는 녹차
