PURPOSE: A manufacturing method of reed tea beverage is provided to manufacture reed tea beverage with the foreign flavor and foreign taste removed by using reed roots, leaves and/or stems, and green tea leaves.CONSTITUTION: At least one among reed roots, leaves, stems and flower, and green tea leaves are respectively cut and washed. The washed reed and green tea leaves are dried at 50-60deg.C for 12-24 hours, respectively. The dried reed and green tea leaves are mixed at a weight ratio of 3-5:1. The mixed reed and green tea leaves are dipped in ocher water and dehydrated. The dehydrated reed and green tea leaves are cut. The cut reed and green tea leaves, and red clay powder are mixed at a weight ratio of 10-20:1. The reed and green tea leaves mixed with red clay powder are aged in a red clay aging dryer of 25-50deg.C for 1-7 days. The aged reed and green tea leaves are washed and dried. The dried reed and green tea leaves are roasted at 40-60deg.C for 20 minutes to 1 hour. Water is added to the roasted reed and green tea leaves, and extracted with hot water at 60-90deg.C for 10 minutes to 2 hours. The hydrothermal extract is filtered.COPYRIGHT KIPO 2013[Reference numerals] (AA) Extract reed and green tea leaves (BB) Cut and wash (CC) Dry (50-60 °C, 12-24 hours, moisture content of 20-30 wt%) (DD) Dried radish (EE) Mix the reed and the green tea leaves (Weight ratio 3:1-5:1) (FF) Soak the mixture into filtrate of suspension, dehydrate (Moisture content of 70 wt% or less) (GG) Cut (1-3 mm) (HH) Mix with red clay powder (Weight ratio of the reed and green tea leaves to red clay of 10:1-20:1) (II) Measure in a red clay measuring drier (25-50 °C, 1-7 days, moisture content of 20 wt% or less) (JJ) Wash, dehydrate, dry (Moisture content of 20 wt% or less) (KK) Roast (40-60 °C, 20 minutes to 1 hour) (LL) Hot water extract (60-90 °C, 10 minutes to 2 hours) (MM) Filtrate, pack본 발명은 카테킨 함량이 증가된 갈대차 음료 및 이의 제조방법에 관한 것으로서, 구체적으로 갈대의 뿌리, 잎, 줄기, 및/또는 꽃과 녹차잎을 채취하고 이를
