The present invention relates to a method for producing mulberry tea, mulberry leaf tea and more particularly to a material for a Mulberry As in manufacturing, mulberry functional effect of the difference is of course excellent functional and Mulberry Mulberry Tea relates to a method of manufacturing including the roasting step to optimal roasting conditions have improved after taste and flavor as tea and dry.The Mulberry Tea production method according to the invention is the selection process, the cleaning process, the cutting process, drying (deokeum) process, low temperature aging, stir (flavored) process, characterized by comprising a packaging process.And the selection process of the present invention mulberry tea production method is used primarily in mulberry leaves only one possible selection jaechwi May to November, and the cleaning process as dust on mulberry leaves to washing with water at room temperature and remove such soil, and the cutting process is rinsed (cutting) a step of the size of the mulberry leaf in a predetermined size, the dried (deokeum) process is a process of removing an deokeum mulberry moisture is absorbed in the process of washing the mulberry through at about 250 performed 15-25 minutes like to a moisture less than about 10% dry, improve the aroma and taste of the mulberry leaves as the low-temperature aging step comprising aging for about 24 hours at about 0 ~ 40 the mulberry and, the stir (flavored) process is characterized by using a deokeum performed for 10 minutes at about 200 .본 발명은 뽕잎차 제조방법에 관한 것으로, 더욱 상세하게는 뽕잎을 재료로 하여 뽕잎차를 제조함에 있어서, 뽕잎차가 우수한 관능성 및 뽕잎의 기능성 효과는 물론 차로서의 맛과 향취를 향상시켰으며 건조한 후 최적의 볶음조건에 볶는 단계를 포함하는 뽕잎차의 제조방법에 관한 것이다.상기에 따른 본 발명 뽕잎차 제조방법은 선별과정, 세척과정, 커팅과정, 건조(덖음)과정, 저온숙성과정, 볶음(가향)과정, 포장과정으로 이루어진 것을 특징으로 한다.그리고 본 발명 뽕잎차 제조방법의 상기 선별과정은 5월에서 11월에 재취한 뽕잎 중 차로 사용가능한 것만 선발하고, 상기 세척과정은 상온의 물로써 세척하는 것으로 뽕잎에 묻은 먼지 등과 같은 오물을 제거하고, 상기 커팅과정은 뽕잎의 크기를 일정한 크기로 세정(커팅)하는 공정이며, 상기 건조(덖음)과정은 뽕잎을 세척하는 과정에서 뽕잎이 흡수한 수분을 제거하는 과정으로 덖음기를
