| 摘要 |
A method for preparing the Tricholoma matsutake tea is provided to improve storage stability for a long time with maintaining the perfume, taste and nutrient of Tricholoma matsutake itself. A method for preparing the Tricholoma matsutake tea comprises the steps of removing the adhered soil from the Tricholoma matsutake of 8 cm or more collected in autumn by using a pine needle brush; removing the duct by using a reed brush; cutting the horny material of the root part by using a bamboo knife; extracting the solid part of the interface of a cap and a stalk with separating a cap and a stalk; chopping the separated cap and tearing the stalk in length direction; and drying the processed Tricholoma matsutake on the Korean traditional paper spread on a yellow soil ondol room for 48 hours.
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