Title product with the improved flavor and taste is manufactured by adding the flavors recovered during concentration of root extracts to its concentrated extracts. Chicory root crushed at size of 2-3cm and roasted at 70-80 deg. C for 5-10 mins is extracted 2-3 times repeatedly at 80-100 deg. C for 1.5-2.5 hrs in the extractor attached flavor-capturing apparatus. Extracts filtered with a sieve with 150-250mm is concentrated to be 50-60 Brix in above extractor. The flavors captured by distillation during extraction and concentration in the extractor is mixed with the extracts concentrates. The mixture is diluted to be 35-45 Brix. Here glucose is added and dried to give the granular type of chicory tea.
