The present invention relates to a method for manufacturing powdered ginseng sprout tea which comprises: drying and grinding ginseng sprouts preparing brown rice and glutinous rice putting a protease, an &alpha-amylase, and &beta-amylase in water at 50-60°C and stirring well putting the prepared brown rice and glutinous rice in the water and soaking for 12 hours, then grinding the same mixing the powder of brown rice and glutinous rice with the ginseng sprout powder steaming the mixed powder at 50-60°C for 30 minutes and at 100°C for 1 hour and drying and pulverizing the steamed mixed powder, thereby providing the powdered ginseng sprout tea which enables healthy functional ingredients of brown rice and glutinous rice and saponin in ginseng sprouts to be easily digested and absorbed, and is easy to drink by dissolving in cold water. The healthy functional ingredients of brown rice and glutinous rice can be easily digested and absorbed as starch in brown rice and glutinous rice is converted into glucose by the amylases, and proteins in the same are converted into amino acids by the protease. The powdered ginseng sprout tea having a savory flavor and a clean taste can be provided by improving a characteristic smell and a bitter taste of ginseng through a Maillard reaction between amino acids of brown rice and glutinous rice and a carbonyl group of ginseng sprouts during the processes of mixing and steaming the brown rice, the glutinous rice, and the ginseng sprouts, and by adding a delicate flavor of brown rice and glutinous rice. And a sweet taste is increased by saccharified sugars of the brown rice and glutinous rice. Therefore, the palatability of consumers is increased, so the powdered ginseng sprout tea can be highly functional healthy food with merchantable quality and competitivity in the market.COPYRIGHT KIPO 2016본 발명에 따른 새싹삼 분말차 제조방법은 새싹삼을 건조 분쇄하고, 현미와 찹쌀을 준비한 후 50℃-60℃의 물에 프로 테아제, 알파 아미라제 , 베타 아밀라제를 넣고 잘 저어 준 후 준비된 현미, 찹쌀을 물에 넣어 12시간 침지한 후 이를 분쇄하고,
