PURPOSE: A functional beverage manufacturing method is provided to have beverage with softer taste by softening specific savory and bitter taste of Artemisa capillaries. CONSTITUTION: A manufacturing method of functional beverage comprises the following steps: collecting Artemisa capillaries from a wild forest and leaves and stems of the Artemisa capillaries living in a field, cutting them into 1-2cm before sun-drying for 7-8 hours, and completely removing moist using a heat drier； stir-frying the moist removed Artemisa capillaries for 1 hour； extracting 115kg of stir fried Artemisa capillaries with 1,500kg of water at 90 deg. C for 10 hours； collecting Artemisa capillaries distilled water by liquefying vapor produced from the extraction of the Artemisa capillaries； collecting Artemisa capillaries syrup in 65 brix by concentrating the extracted Artemisa capillaries at 55-60 deg. C for 6 hours； aging the concentrated Artemisa capillaries syrup at 20 deg. C at room temperature for 7 days, and storing in a fridge at -5 deg. C for 36-40 hours； and diluting by placing 3,000kg of water into an extraction tank, heating at 100 deg. C before adding 3kg of Artemisa capillaries syrup and 1kg of Artemisa capillaries distilled water, and storing at 95 deg. C or greater by placing into a container. [Reference numerals] (AA) Step of collecting Artemisa capillaries, and sorting and drying； (BB) Step of frying the Artemisa capillaries； (CC) Step of extracting the Artemisa capillaries and transferring to a concentrator； (DD) Step of collecting Artemisa capillaries distilled water； (EE) Step of making Artemisa capillaries syrup； (FF) Step of aging and refrigerating the Artemisa capillaries syrup； (GG) Step of making a functional beverage；본 발명은 인진쑥을 주원료로 하는 음료 제조방법에 관한 것이다.본 발명의 인진쑥을 주원료로 하는 음료 제조방법은,강원도의 야산에서 자생하는 인진쑥과, 일반 노지에서 재배한 인진쑥의 잎과 줄기를 채취하여 선별하고, 이를 생채로 절단기에 넣어 1~2㎝ 크기로 절단하여 맑은 날 7~8시간 정도 태양 건조한 후, 바로 열풍건조기에 넣어 습기를 완전히 제거하는 단계와；상기 단계에서 습기가 제거된 인진쑥을 이중 자켓 통돌이 스테인레스 볶음기에 1회 60㎏을
