PURPOSE: A production method of functional tea is provided to prevent adult diseases including diabetes and hypertension, and to be helpful for adult disease patients.CONSTITUTION: Mulberry leaves and green tea leaves are dried to remove 10-20 wt% of moisture. The mulberry leaves and green tea leaves are roasted at 320-360°C. The roasted mulberry leaves and green tea leaves are rolled, and dried to remove 10 wt% of moisture. The dried mulberry leaves and green tea leaves are fermented at 22-27°C for 24 hours. The firstly fermented mulberry leaves are dried to remove 60 wt% of moisture. The mulberry leaves, the green tea leaves, and Glycyrrhizae radix are crushed into 3-5 mm. The crushed mixture is fermented at 45-65°C for 5 days. The secondly fermented mixture is dried until the moisture content of the mixture is 5 wt%. The dried mixture is aged at 70°C for 3 days in a sealed container.COPYRIGHT KIPO 2013[Reference numerals] (AA) Step of withering Mulberry leaves and green tea leaves (BB) Step of roasting at temperature of 320-360°C (CC) Step of rubbing (DD) Step of firstly fermenting at low temperature of 22-27°C (EE) Step of preliminarily drying to water content of 40 wt% in a drier (FF) Step of crushing selected leaves and stems into 3-5mm (GG) Step of mixing crushed mulberry leaves, green tea leaves and Glycyrrhizae radix (HH) Step of secondly fermenting by inoculating microbes (II) Step of re-drying to water content of 5 wt% (JJ) Step of slowly drying in weak heat for long time to make even taste and flavor (KK) Step of weighing and packing본 발명은 뽕잎 차 제조방법에 관한 것으로서, 더욱 상세하게는 채엽 된 뽕잎과 녹차 잎을 각각을 위조하는 단계 → 부초하는 단계 → 유념하는 단계 → 1차 발효하는 단계 → 초건하는 단계 → 잎과 줄기를 선별하는 단계 → 3∼5㎜로 분쇄 하는 단계 → 뽕잎 80중량%, 녹차 잎 15중량%, 감초 5중량%를 혼합하는 단계 → 미생물을 접종하여 2차 발효하는 단계 → 수분 함수량 5중량%이하로 재건하는 단계 → 맛과 향이 균일하게 이루어지도록 홍배하는 단계 → 계량 및 포장하는 뽕잎 차가 제조된다. 이와 같이 제조된 본 발명의 뽕잎 차는 일반적인 녹차 복용과 같이 복용함으로 자연스럽게 성인병을 예방함은 물론 당뇨, 고혈압 등의 성인병환자에 도움이 되는 기능성 차를 제공함을 목적으로 한 뽕잎 차 제조 방법에 관한 것이다.
