The present invention relates to a method for preparing mushroom tea comprising: an ingredient selection step of selecting at least one chemical-free natural mushroom ingredient selected from neungi mushroom, pine mushroom, and shiitake mushroom a trimming step of shaking off various impurities by using a brush or a toothbrush without washing mushrooms, and removing soil and sand from lower parts of the mushrooms by using a knife a primary withering step of putting the mushrooms upside down in a well-ventilated area, placing hard parts of the mushrooms to face upward, and removing moisture at room temperature for 0.5 to 2 days a steaming step of adding 3 to 20 g of salt and 50 to 200 mL of sake when the moisture is reduced to 47 to 53% through the primary withering step, and steaming the mushrooms in high heat at a temperature 90 to 95°C for 1 to 3 times at 25 to 35 seconds a secondary withering step of putting the mushrooms upside down in a well-ventilated area, placing hard parts of the mushrooms to face upward, and removing moisture at room temperature for 0.5 to 2 days a slicing step of slicing the mushrooms with a length of 1 to 3 cm when the moisture is reduced to 57 to 63% through the secondary withering step a roasting step of repeating roasting and cooling for 1 to 2 minutes from a low temperature of 50 to 60°C, performing tea processing by softly rolling and rubbing the mushrooms in one direction to prevent breaking, and roasting and cooling the mushrooms 2 to 3 times with high temperature treatment for 30 to 40 seconds when the moisture is removed 100% and a delicious smell is detected at a high temperature of 150 to 200°C a low-temperature aging step of aging the mushrooms at a low temperature of 35 to 45°C for 1 to 3 days after the roasting step a flavoring step of treating the mushrooms with high temperature at 150 to 300°C for 2 to 3 times and a storage step of cooling and storing the completed tea.COPYRIGHT KIPO 2017본 발명은 능이버섯, 송이버섯, 표
