The present invention relates to a manufacturing method of fermented phyllostachys nigra MUNRO fermented tea using the shoots and leaves of phyllostachys nigra MUNRO as ingredients. More specifically, the present invention relates to a manufacturing method of fermented phyllostachys nigra MUNRO fermented tea, wherein the fermented phyllostachys nigra MUNRO fermented tea is manufactured by washing the shoots and leaves of phyllostachys nigra MUNRO which have been collected cutting the washed shoots and leaves of phyllostachys nigra MUNRO in a size of about 1-2 cm rubbing the cut shoots and leaves of phyllostachys nigra MUNRO in a rubbing machine for 2 hours fermenting the rubbed shoots and leaves of phyllostachys nigra MUNRO in a fermentation chamber of a Korean traditional loess room having a temperature of 45-55°C and a humidity of of 70-80% for about 6-7 days drying the fermented shoots and leaves of phyllostachys nigra MUNRO aging the dried shoots and leaves of phyllostachys nigra MUNRO and flavoring the aged shoots and leaves of phyllostachys nigra MUNRO. Especially, the total weight of leaves of phyllostachys nigra MUNRO is reduced and also useful ingredients of phyllostachys nigra MUNRO are more easily extracted by naturally drying the shoots and leaves of phyllostachys nigra MUNRO in the fermentation chamber of the loess room, and the fermented phyllostachys nigra MUNRO fermented tea has excellent flavor and taste.COPYRIGHT KIPO 2015본 발명은 오죽순과 오죽잎을 재료로 한 오죽발효차의 제조방법에 관한 것으로, 더욱 상세하게는 채취한 오죽순과 오죽잎을 세척한 후 1~2 cm 정도의 크기로 절단하고, 유념기에서 2시간 유념과정을 거친 후, 온도 45~55℃, 습도 70~80%의 전통 황토방 발효실에서 6~7일 정도 발효시켜 이를 다시 건조, 숙성 및 가향공정을 수행하여 제조되며, 특히 오죽순 및 오죽잎을 황토방 발효실에서 자연건조함으로써 오죽잎의 전체 무게도 감소시킬 뿐 아니라 오죽의 이로운 성분이 더욱 잘 우러나고, 향과 맛이 월등히 뛰어난 오죽발효차의 제조방법에 관한 것이다.
