The present invention relates to a method for manufacturing ssanghwatang and, more specifically, to a method for manufacturing functional ssanghwatang which is easy to drink by partially offsetting the unique flavor and taste of medicinal herbal tea, by including aloe, Lycium chinense, Schisandra chinensis, and tangerine peel. To achieve this purpose, the present invention comprises: a sorting step of sorting foreign substances included in White woodland peony, Rehmannia glutinosa, Korean angelica roots, milk vetch roots, Cnidium officinale Makino, licorice, and cinnamon； a medicinal herb mixing and crushing step of mixing medicinal herbs sorted by the sorting step at a predetermined ratio and grinding the medicinal herbs to a size of 100 to 400 mesh； a member material mixing step of mixing aloe, jujube, Lycium chinense, Schisandra chinensis, and tangerine peel at a predetermined ratio, pulverizing the mixture, and mixing the mixture with the pulverized medicinal herbs； a sugar mixing step of mixing 10 to 25 parts by weight of the member material mixed with respect to 100 parts by weight of the mixed medicinal herbs to prepare a mixture, and mixing 80 to 90 parts by weight of sugar with respect to 100 parts by weight of the mixture； an aging step of supplying the medicinal herbs mixed with sugar to a sterilized container, applying 10 to 20 parts by weight of sugar to the upper surface thereof with respect to 100 parts by weight of the accepted medicinal herbs, and sealing the same to be aged at room temperature for a predetermined period of time； an extraction step of filtering the aged medicinal herb mixture to extract a medicinal herb raw solution； and a ssanghwatang manufacturing step of mixing 20 to 30 parts by weight of the medicinal herb raw solution extracted with respect to 100 parts by weight of sterilized purified water to prepare ssanghwatang.COPYRIGHT KIPO 2018본 발명은 쌍화탕을 제조하는 방법에 대한 것으로서, 상세하게는 알로에, 구기자, 오미자 및 귤피를 포함하여 쌍화탕을 제조함에 따라, 한방차 특유의 향과 맛을 일부 상쇄하여
