MANUFACTURING METHOD OF A MUGWORT TEA WHICH HAS IMPROVED FLAVOR AND FUNCTIONALITY

摘要

The present invention relates to a mugwort tea with high anti-oxidant activity and improved sensory quality, which comprises the steps of: harvesting the mugwort; removing foreign materials from the mugwort, wrapping the mugwort with Korean paper, sealing the wrapped mugwort in a container to inhibit water evaporation, and aging the sealed mugwort at 50 to 60°C; and roasting the aged mugwort at 100 to 120°C for 10 to 15 minutes in order to make the water content become 5 to 10 wt%.