According to the present invention, a manufacturing method of a malt tea bag for sikhye (rice punch) includes: a first step of immersing barley or wheat in an immersion tank while maintaining a predetermined immersion temperature, a predetermined immersion time, and a predetermined pH of immersion water； a second step of producing malt by using the barley or wheat immersed in the first step while maintaining a predetermined germination temperature and a predetermined germination time in a germination tank； a third step of drying the malt produced in the second step with cold air at 60C or lower, such that a moisture content of the malt is 10 to 12%； a fourth step of removing buds and roots from the malt dried in the third step, and coarsely grinding the malt into 20 to 80 mesh with a grinder； a fifth step of adding and mixing 50 to 100 parts by weight of sugar with 100 parts by weight of the malt coarsely ground in the fourth step, and adding 0.2 to 1.4 parts by weight of stevioside or further adding a functional palatable material of medicinal herbs so as to enhance a sweet taste； and a sixth step of producing a tea bag by putting the seasoning malt mixture mixed in the fifth step into filter paper. Accordingly, the malt tea bag for the sikhye is provided, in which titer of the malt is maximized and maintained by using the malt produced under conditions of immersion and germination such as an immersion temperature at 15C, the immersion water in pH 8, a germination temperature at 20C, and a germination time of 120 hours. The malt is dried with the cold air at 60C or lower, pulverized into 20 to 80 mesh, seasoned, and packed in the filter paper, so traditional sikhye and functional palatable sikhye are simply and easily produced.본 발명의 식혜용 엿기름 티백의 제조방법에 따르면, 보리나 밀을 침맥탱크에서 기 설정된 침지온도, 침지시간 및 침지수의 pH를 유지하며 침지시키는 제1과정； 상기 제1과정에서 침지된 보리나 밀을 발아조에서 기 설정된 발아온도 및 발아시간을 유지하며 엿기름을 제조하는 제2과정； 상기 제2과정에서 제조된 엿기름의 수분함유율이 10~12%가 되도록 60℃ 이하의 냉풍으로 건조시키는 제3과정； 상기 제3과정에서 건조된 엿기름의 싹과 뿌리
